Ratatouille

• 2 Tbsp. pine nuts
• 4 Tbsp. olive oil, divided
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 tsp. thyme leaves
• 1 small eggplant, in 1/2 inch cubes
• 1 large green pepper, seeded and chopped
• 1 large zucchini, chopped
• 2 c. chopped spinach
• 3 large tomatoes, peeled and chopped
• 1/4 c. minced parsley
• grated lemon peel
• salt and pepper

1. Over medium heat, cook pine nuts, stirring, until brown.
2. Heat 2 tablespoons oil, add onion and garlic and cook, stirring, until onion is soft.
3. Stir in remaining 2 tablespoons of oil, thyme, eggplant and green pepper; cook, stirring for 5 minutes.
4. Add zucchini, spinach, tomatoes and parsley.
5. Reduce heat and simmer, uncovered, stirring occasionally until tender, 30 minutes.
6. Season to taste with salt and pepper.
7. Serve hot or at room temperature. Sprinkle with grated lemon rind.
8. Makes about 4 cups.

nuts, olive oil, onion, garlic, thyme, eggplant, green pepper, zucchini, chopped spinach, tomatoes, parsley, lemon peel, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=792206 (may not work)