Ratatouille

Amount	Measure	Ingredient -- Preparation Method
--------	------------	--------------------------------
1	medium	eggplant -- cut into 1/2 inch cubes
1	small	zucchini -- cut into 1/4 inch slices
2	cloves	garlic -- minced
1	small	onion -- sliced
1	small	red bell pepper -- diced
4	large	plum tomatoes -- seeded and diced
1/4	cup	olive oil
1/2	teaspoon	salt
1/4	teaspoon	ground black pepper
1/2	teaspoon	dried basil
1/2	teaspoon	dried oregano
1/2	teaspoon	dried thyme

Place eggplant and zucchini in a colander and sprinkle with 1 teaspoon kosher salt. Mix with hands to distribute salt evenly. Let drain for 1/2 hour. Rinse and pat dry.

Heat oil in large skillet to medium. Add onions and cook until translucent.

Add eggplant and cook for 3 to 4 minutes or until starting to brown.

Add zucchini and bell peppers and cook for 3 to 4 minutes.

Add remaining ingredients and mix well. Reduce heat to low and cover and cook for 30 minutes.

Makes 6 servings.

Per Serving: 128 Calories; 9g Fat (62.0% calories from fat); 2g Protein; 11g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 186mg Sodium. Exchanges: 0 Grain (Starch); 2 Vegetable; 2 Fat.