Southwestern Ratatouille!!

1 medium eggplant, Peeled and diced
1/4 teaspoon salt,
1 teaspoon olive oil
1 mediun, finely chopped onion,
1 medium red or green bell pepper cut into thin strips
2 tablespoons minced garlic
2 teaspoon dried oregano, crumbled.
2 teaspoonchili powder,
2 teaspoon ground cumin.
3 sprigs of fresh tyme leaves or 1/2 teaspoon dried.
1/4 teaspoon chushed red pepper flakes,
4 large tomatoes, seeded and chopped.
2 medium zucchini sliced
2 tablespoon finely snipped fresh parsley

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Put the eggplant in a colander. sprinkle with salt. let stand for 30 minutes, Rince well.Pat dry with paper towel.

In a large skillet, heat the oil over medium-high heat, swirling to coat the bottom. Cook the onion, bell pepper, and garlic for 2 minutes, Or untill tender-crisp, stirring frequently.

Stir in the Oregano, chili powder, cumin, tyme, and red pepper flakes. Stirr in the tomatoes. Reduce the heat and simmer for 4 to 5 minutes.
stir in the eggplant and the zucchini. Simmer, coverd for 20 minutes
Stir in parsley. and serve......
Enjoy!!
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Serves 8.
calories 65 grams..
total fat 1.5..... sat fat 0.5.... trans fat0.0.....
cholesterol 1 mg...
sodium 106 mg.....
Carbs 12 grams...........
Fiber 5 grams......
Sugar 6 grams.........
Protien 3 grams........