1. In a large skillet with lid, saut onions and garlic in oil over medium-high heat until onions begin to soften, about 3 minutes. 2. Reduce heat to medium. Add pepper, mushrooms, and zucchini. Saut another 5 minutes, until mushrooms and zucchini begin to release juices. Stir in eggplant, reduce heat to medium-low, cover, and cook for 5 minutes, stirring occasionally. 4. Remove lid and reduce heat to medium-low. Cook, uncovered, until vegetables are quite soft, 15 to 20 minutes. (Stir occasionally; if vegetables begin to stick, add a little water.)

This is a wonderful concoction from the south of France, where olive oil, baby zucchini, eggplant, and garlic are used in abundance. Traditionally, this dish is simmered over very low heat for a long time, hut this quicker method is great for people on the go. I like to serve it over basmati rice, or mixed with pasta, or to top a baked potato. Chopped basil or oregano give it a classic Mediterranean touch. For a creamy version, stir in 2/3 cup sour cream just before serving.

Per Serving: 142 Cal (46% from fat), 3g, 7g Fat, lag Carb, 275mg. Sod, 0mg. Chol, 4.7g Fiber

Mc-Busted by Karen C. Greenlee