Tomato Ratatouille Sauté
Makes: 4 servings

Ingredients

• 3 Tomatoes (large, fresh) about 1-1/2 lbs.
• 1 T Olive oil
• 1 c Onion, chopped
• 1-1/2 t Garlic, minced
• 2 c Each of: sliced Zucchini and diced Eggplant
• 2 c Green bell pepper chunks
• 1/4 t Salt
• 1 t Basil leaves, crushed
• 1/4 t Thyme leaves, crushed
• 1/4 t Ground black pepper
• 3 c Cooked long grain rice

Preparation Instructions

Use tomatoes held at room temperature until full ripe. Core tomatoes; coarsely chop (makes about 4 cups); set aside. In a large saucepan heat oil until hot. Add onion and garlic; cook and stir until softened, 3 to 4 minutes. Add zucchini, eggplant and green pepper; cook and stir until slightly softened, 2 to 3 minutes. Add 1/2 cup water, salt, basil, thyme, black pepper and reserved tomatoes; bring to a boil; reduce heat and simmer uncovered until vegetables are tender, about 15 minutes, stirring occasionally. Serve over cooked rice.