Ratatouille
	This can be served warm or cold with lemon wedges.   60 ml    olive oil   3 medium    zucchinis   1/2 large    eggplants   pinch   salt     freshly ground black pepper   1 medium    onions   5 cloves    garlic   250 ml    prepared tomato sauce or passata   1 ½ tsp    fresh thyme   1 Tbs    fresh basil   4 tbs    parsley     lemon wedges     1 Leave zucchinis unpeeled but quarter and cut into 2.5cm lengths. 2 Leave eggplant unpeeled but cut into 4cm cubes. 3 Chop onion. 4 Peel and finely chop garlic. 5 Chop fresh thyme if used, chop fresh basil and parsley. 6 Preheat oven to 180°c. 7 Heat half the olive oil in a large frying pan and add the zucchinis, eggplants, salt and pepper. Cook, stirring occasionally, for about 10 mins. 8 Heat the remaining olive oil in another frying pan. Add the onions, garlic and peppers, and cook until lightly browned. Add the tomato sauce or passata and simmer, stirring occasionally for about 10mins. 9 Add the zucchini and eggplant to the tomato mixture, then mix in the thyme, basil and parsley. Pour into a casserole dish, cover and bake for about 20 mins or until the vegetables are tender.   Servings: 8    Nutrition Facts Serving size: 1 serving Percent daily values based on a 2000 calorie diet. Nutrition information provided by the recipe author.           Amount Per Serving       Energy (kJ)           % Daily Value Total Fat 7.80g   12%   Carbohydrates 7.40g   2%   Dietary Fiber 3.10g   12%   Net Carbohydrates 4.30g       Protein 2.30g   5%      Recipe Type Low Carb, Side Dish, Vegetarian   Copyright © 2006, The Gourmet Saint