Veggie Ratatouille

Ingredients

• 8 oz tomatoes
• 1 dash pepper
• 1 dash salt
• 1/2 tsp thyme
• 5 oz asparagus
• 16 oz eggplant
• 3 cloves garlic
• 1 cup onion, chopped
• 8 oz zucchini
• 5 oz sweet pepper
• 4 oz mushrooms
• 8 oz tomato sauce

Directions

1. Dice all vegetables into bite sized pieces.
2. Saute onions until soft. Add garlic and eggplant and cook until soft.
3. Add remaining vegetables and cook over medium heat.
4. Add tomato sauce and salt, pepper and thyme.
5. Cover and simmer for about 10 minutes.
6. Serve over whole wheat pasta or alone with grated cheese. Garnish with fresh parsley.