Balsamic ratatouille

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       Title: BALSAMIC RATATOUILLE
  Categories: Vegetables
       Yield: 4 Servings
  
     1/4 c  Olive oil
       2    Clove garlic; finely diced
     1/4 c  Eggplant;*
     1/4 c  Onion; peeled*
     1/4 c  Zucchini (green);*
     1/4 c  Zucchini (yellow) OR yellow
            -squash;*
     1/4 c  Tomato (red);*
     1/4 c  Tomato (yellow);*
       1    Sprig fresh thyme chopped in
            -1/4 inch pieces
       2 tb Balsamic vinegar
     1/4 ts Kosher salt; or to taste
     1/8 ts Black pepper; or to taste
  
   * finely diced
   
   Serve with Grilled Balsamic Veal Chops and Mashed Potatoes
   w/Mascarpone Cheese & Roasted Garlic
   
   1. Pour olive oil into a heated saute pan. Add garlic and cook over
   medium heat, stirring, for 30 seconds. Add all diced vegetables;
   cook, stirring, until tender but crisp, about 2 to 3 minutes.
   
   2. Add thyme and balsamic vinegar. Stir just until blended. Remove
   from heat. Season with salt and pepper.
   
   Served at the Chicago 1996 Democratic National Convention.
   
   Source: Chicago Sun Times, August 21, 1996
  
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