Late Summer Ratatouille

Ingrédients

• 2 ensembles moyens tomatoes
• 1/2 cuillère à soupe black pepper
• 1/2 cuillère à café salt
• 2 cuillères à café fresh thyme leaves (about 4 sprigs)
• 2 cuillères à soupe olive oil
• 1 1/2 tasses, en cubes eggplant (1/2 a medium to large)
• 2 gousses garlic, finely chopped
• 6 pièces baby portabella mushrooms
• 1 tasse, haché onion
• 1 tasse, haché sweet bell pepper, red or green
• 1 moyenne zucchini, cubed

Directives

1. Heat olive oil in non-stick skillet on medium high heat (do not let oil smoke or get too hot).
2. Sauté the chopped onions, green pepper, zucchini, and eggplant, stirring occasionally for approximately 10 minutes.
3. Add chopped tomatoes, mushrooms, garlic, thyme, salt and pepper; stir. Optionally add tablespoon or so of water if needed. A squeeze of lemon juice enhances the flavor.
4. Cover and turn heat to low and steam (stirring occasionally) for additional 10 minutes or until vegetables are to desired tenderness.
5. Note: can substitute 1/2 can (14.5 oz) of unsalted diced tomatoes for fresh tomatoes without noticeably altering the nutritional values. Serving size is approximately one half cup. This tastes even better the next day!