I decided that since all these good veggies are coming in now, I would make
some ratatouille, but usually that has a lot of oil in it.   So I made it
fat free.   This recipe makes a lot....:-)

1 eggplant, cubed
2 zucchini squash cubed
1 big green pepper
few cloves of garlic sliced
1 very big onion, chopped
1 large can of italian tomatoes
1/2 cup of marsala wine (optional)
kosher salt
red pepper flakes
sprinkle of black pepper
1 tbsp of oregano
1 tbsp of basil

(about the herbs- I used dried, but if you use fresh, use more than I say
here)

Toss all ingredients into a large pot and simmer till all is tender.   The
tomatoes and wine should be all the liquid you need, as the veggies will
wilt and make more liquid.

This can be served hot as a vegetable side dish.

Delicious served cold the next day as a dip or as a cold vegetable.

You can also serve it over some whole grain pasta as a sauce if you can
spare the points.