Ratatouille Especial

1 T. olive oil
1 onion, cut in chunks
1 green pepper, cut in chunks
2 zucchini, cut in chunks
1 eggplant, peeled, cut in chunks
1 c. mushrooms
½ tsp. salt (or salt substitute to taste)
1 16-oz. can tomatoes, chopped and drained

In a large skillet, heat the olive oil, then add the vegetables in the following order, cooking and stirring for about three minutes between each addition: onions, green peppers, zucchini, eggplant, and mushrooms. Add seasoning and tomatoes, stir until hot and mixture begins to dry. Serve ratatouille over hot quinoa (½ cup quinoa per person). Serves 4.

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