Ratatouille

1 small eggplant
1 medium zucchini
4 T olive oil
1 yellow bell pepper, chopped
6 green onions, cut into 1-inch pieces
1 garlic clove, minced
1 tsp fresh thyme leaves
18 cherry tomatoes, cut in half
1 T balsamic vinegar
Salt and Pepper

1.  Trim off both ends of the eggplant and cut into 1-inch chunks.
2.  Trim off both ends of the zucchini.  Cut into 1/2-inch thick slices.
3.  Heat oil in large skillet over medium heat.  Add the eggplant and peppers.  Cook, stirring frequently, until almost tender, about 8 minutes.
4.  Add the zucchini, green onions, garlic, and thyme.  Cook, stirring frequently, until all the vegetables are tender, about 5 minutes.
5.  Add the tomatoes and vinegar.  Season with salt and pepper.  Cook, stirring frequently, until the tomatoes soften, about 2 minutes.
Serve hot or cold