Low-Fat Ratatouille

• A 1-pound eggplant, sliced 1/2-inch thick
• 1 tablespoon extra-virgin olive oil, or more, to taste
• 1 large onion, chopped
• 1 sweet red pepper, seeded and diced
• 4 large cloves garlic, minced
• 2 medium-size zucchini, diced
• 3 medium-large ripe tomatoes, peeled, seeded, juiced and diced
• 2 large sprigs fresh thyme
• 1/4 cup slivered basil leaves
• Salt and freshly ground black pepper
• 2 tablespoons red wine vinegar

1. Preheat a grill or broiler.
2. Grill or broil the eggplant slices until they are nicely browned, turning them once to brown both sides.
3. Coarsely chop the eggplant and set it aside.
4. Heat one tablespoon of oil in a heavy skillet.
5. Add the onion, red pepper and garlic and saute over low heat until these vegetables are tender.
6. Add the zucchini and tomatoes, increase the heat to medium-high and continue cooking the mixture, stirring it from time to time, until the zucchini has wilted.
7. Stir in the diced eggplant.
8. Add the thyme, basil, salt and pepper and vinegar.
9. Cook a few minutes longer until the ingredients are nicely combined.
10. At this point additional olive oil can be added to taste.
11. Serve the ratatouille hot or at room temperature.

eggplant, extravirgin olive oil, onion, sweet red pepper, garlic, zucchini, tomatoes, thyme, basil, salt, red wine vinegar

Taken from cooking.nytimes.com/recipes/4633 (may not work)