Ratatouille Supreme(Healthy, No Fat)

• 4 c. cubed peeled eggplant
• 4 c. cubed zucchini
• 1/2 c. green pepper, cut in squares
• 1/4 c. sweet red pepper, cut in squares
• 1/2 c. chopped onion
• 2 Tbsp. chopped garlic
• 1/2 c. dry white wine
• 4 fresh tomatoes, peeled and quartered
• pinch of thyme
• 1 bay leaf
• 1 tsp. sweet basil
• pinch of rosemary
• 1 Tbsp. salt
• 1 tsp. white pepper
• 1/2 c. pitted small black olives
• 2 Tbsp. chopped parsley

1. In nonstick skillet, saute eggplant and zucchini for 8 minutes.
2. (Putting the lid on the skillet and stirring often will prevent sticking.)
3. Add peppers and onion and simmer, uncovered, for another 6 minutes. Add garlic and simmer 2 minutes.
4. Add wine, tomatoes, herbs, salt, pepper and black olives.
5. Cook, covered, for 30 minutes over low heat until eggplant is tender. Sprinkle with parsley and serve.
6. (Also good served over pasta or rice.)

eggplant, zucchini, green pepper, sweet red pepper, onion, garlic, white wine, tomatoes, thyme, bay leaf, sweet basil, rosemary, salt, white pepper, black olives, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=500890 (may not work)