Looking for a way to fill your plate with the last of summer's fresh veggies? This classic ratatouille recipe does just that, with a delicious and nutritious variety that includes eggplant, tomatoes, bell peppers and zucchini. This week's colorful dish provides an array of cancer-fighting phytochemicals, along with plenty of fiber and vitamin C. Toss this dish together for a fresh and filling end-of-summer meal.

Ingredients:

1 small eggplant, top removed
Sea Salt
2 tsp. olive oil, divided
1 onion, thinly sliced
1 small green pepper, seeded and chopped
1 small red pepper, seeded and chopped
2 garlic cloves, minced
4 medium tomatoes, seeded and coarsely chopped
2 small zucchini, halved lengthwise and cut crosswise into ½ inch strips
Olive oil
1/4 tsp. thyme
1/4 tsp. oregano
Freshly ground black pepper, to taste
Pinch of cayenne pepper, if desired
1 Tbsp. freshly grated Parmesan cheese (optional)

(As always, for the very healthiest versions of any recipe choose organic content as much as possible.)

Instructions:

1. Cut eggplant into 3/4 inch cubes. Place in colander, sprinkle with salt and cover with bowl. Let stand 30 minutes, then rinse salt away and dry with paper towels.
2. In large skillet or Dutch oven, heat 1 tsp. oil over medium high heat. Add onions and bell peppers and sauté 5 minutes. Add garlic and tomatoes and sauté 3 minutes. Remove mixture from pan and set aside.
3. Heat remaining oil and add zucchini to skillet. Sauté on medium-high heat, about 7 minutes. Remove zucchini and place with other vegetables.
4. Coat skillet with olive oil. Sauté eggplant on medium heat about 1 minute.
5. Add reserved vegetables to eggplant. Stir in thyme, oregano, black pepper and cayenne pepper, if using. Cook 5 minutes. Sprinkle with cheese, if using. Serve with hearty whole-grain bread.

Serves 4.
Per serving: 110 calories, 3 g fat (0 g saturated fat), 20 g carbohydrate, 4 g protein, 7 g dietary fiber, 310 mg sodium

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