©Simply Good Food all rights reserved 2005

		Ratatouille SLICE eggplant and zucchini, salt and let drain, pat dry with paper towel SAUTE five cloves of garlic in 1/3 C. olive oil ADD 2 quartered and seeded tomatoes, eggplant, sliced zucchini, wide strips of 1 red, yellow or green pepper ( or half of all three if you have them), and a handful of chopped fresh basil, thyme and rosemary if you have it or use 1 TBS each of dried rosemary, basil and thyme. SAUTE for 5-8 minutes on high heat until tender but still crisp SEASON with salt and cracked pepper GARNISH with parsley SERVE hot— it’s delicious as a side dish served with roast lamb or pork, served over pasta or cold— it's a great filling for a wrapped sandwich •TIP For variation you can add black olives, fresh mushrooms, or yellow summer squash. Try using chunks of fennel in place of the eggplant. Play with the color combinations...