1. In large nonstick skillet, over medium-low heat, heat oil. Add onion and garlic; cook until softened, about 4 to 5 minutes, stirring frequently.

2. Add mushrooms, eggplant, zucchini, celery, tomatoes, basil, thyme, salt and pepper. Bring to a boil and reduce heat; simmer until thickened and vegetables are tender, about 15 minutes.

3. Halve potatoes lengthwise, cutting almost to the base of the potato. Mash slightly with fork, leaving in skins. Spoon ratatouille mixture over each potato, dividing evenly.

25 minutes.

Per serving: About 240 cal, 8 g pro, 47 g car, 4 g fat, 17% cal from fat, 0 mg cholesterol, 709 mg sod, 7 g fiber.