Ratatouille

1 small eggplant, peeled and cut into 1 inch cubes
1 zuchinni, chopped into slices; halved
1 small onion, coarsely chopped
8 mushrooms, sliced
3 cloves garlic (freshly chopped)
2 TBSP. olive oil
Kosher salt and fresh ground pepper
1 can diced tomatoes
1/2 tsp. crushed red pepper
1-2 TBSP. chopped parsley
 
Saute onion, zuchini, eggplant and mushrooms until tender. Add garlic. Add tomatoes and seasoning. Heat though for about 4 minutes and serve. 
 
I served it over tilapia with a side salad. It can also be served over whole wheat pasta.
Bethany