Eggplant Ratatouille

• 2 Tbsp. Bionaturea Extra Virgin Olive Oil - Aisle 3
• 1 Medium Yellow Onion, chopped - Produce
• 1 Eggplant, cut into 1" cubes (do not peel) - Produce
• 4 Local Garlic Cloves, finely chopped - Produce
• 1 Medium Red Pepper, seeded & coarsely chopped - Produce
• 1 Tsp. Chopped Fresh Oregano or 1/2 Tsp. Simply Organic Dried Oregano - Produce or Aisle 2
• 1 Tsp. Chopped Fresh Thyme or 1/2 Tsp. Simply Organic Dried Thyme - Produce or Aisle 2
• 1/2 Cup Fresh Basil, chopped - Produce
• 28oz. Can Muir Glen Crushed Tomatoes - Aisle 3
• 12 Asparagus Spears, cut into 1" pieces - Produce

In a large pot, heat olive oil and saute onions until tender, 3-5 minutes. Stir in galric, and cook for 1 minute longer. Add egglpant, pepper, and asparagus, and stir to coat. Stir in tomatoes, oregano and thyme. Bring to a boil, reduce heat, cover and cook for 20 minutes. Season with salt and pepper. Stir in basil and serve hot.

From Greatlife Magazine, May 05