VanillaGirl's Ratatouille

1 can black olives
2 cans stewed tomatos, italian style
2 zucchini
1 eggplant
1 onion
2 cloves of garlic
2tbs olive oil
1/2 tsp thyme
1/4 tsp marjoram
1/4 tsp rosemary

In a large nonstick skillet, heat 1 tablespoon olive oil over medium-high heat. Add the eggplant and cook, stirring, until eggplant has softened but not completely lost its shape, about 5 minutes. Remove the eggplant from skillet. Heat another tablespoon of oil in the same skillet over medium-high heat. Add the onions and cook until soft and translucent, about 5 minutes. Add the garlic and zucchini to the pan and cook, stirring occasionally, until the zucchini is soft, about 6 to 7 minutes. Return eggplant to pan and add tomatoes, herbs de Provence, 1/2 teaspoon salt and 1/4 teaspoon pepper. Simmer approximately 10 minutes. Season with additional salt, to taste. Stir in basil and remove from heat.

Number of Servings: 6

Recipe submitted by SparkPeople user VANILLAGIRL223.