1. |
Heat olive oil in non-stick skillet on medium high heat (do not let oil smoke or get too hot). |
2. |
Sauté the chopped onions, green pepper, zucchini, and eggplant, stirring occasionally for approximately 10 minutes. |
3. |
Add chopped tomatoes, mushrooms, garlic, thyme, salt and pepper; stir. Optionally add tablespoon or so of water if needed. A squeeze of lemon juice enhances the flavor. |
4. |
Cover and turn heat to low and steam (stirring occasionally) for additional 10 minutes or until vegetables are to desired tenderness. |
5. |
Note: can substitute 1/2 can (14.5 oz) of unsalted diced tomatoes for fresh tomatoes without noticeably altering the nutritional values. Serving size is approximately one half cup. This tastes even better the next day! |