Harvest Ratatouille

• 1 cup cubed eggplant
• 1/4 teaspoon salt
• 1/2 cup chopped onion
• 1/2 medium green pepper, diced
• 1 garlic clove, minced
• 1 tablespoon canola oil
• 3/4 cup diced zucchini
• 3/4 cup diced yellow summer squash
• 1 tablespoon minced fresh parsley
• 1 teaspoon minced fresh oregano
• 1/2 teaspoon dill weed
• 1/8 teaspoon pepper
• 1 medium tomato, chopped
• 2 tablespoons grated Parmesan cheese
• Hot cooked pasta, optional

1. Place eggplant in a colander over a plate; sprinkle with salt and toss. Let stand for 30 minutes; rinse and drain well.
2. In a
3. or wok, stir-fry the onion, green pepper and garlic in oil for 2-3 minutes. Add the eggplant, zucchini and yellow squash. Cook and stir for 5-7 minutes or until vegetables are crisp-tender.
4. Stir in the parsley, oregano, dill and pepper; heat through. Sprinkle with tomato and Parmesan cheese. Serve over pasta if desired.

eggplant, salt, onion, green pepper, garlic, canola oil, zucchini, parsley, fresh oregano, dill weed, pepper, tomato, parmesan cheese, pasta

Taken from www.tasteofhome.com/recipes/harvest-ratatouille/ (may not work)