Ratatouille

1/4 cup olive oil
3 tbls minced garlic
1 1/2 med onions sliced thinly
2 - 14.5 oz canned tomatoes (I used 2 1/2 cups whole cherry tomatoes & pear tomatoes.)
1 sm eggplant, peeled & cut into chunks (I used about 7 Ichican eggplant & I didn't peel them)
1 lg zucchini cut into chunks
1 1/2 tsp salt
1 tsp oregano
1 tsp thyme
black pepper to taste
Heat oil in a large skillet. Add garlic & onions; saute about 3-5 minutes. Turn heat to medium; add vegetables and spices. Mix gently and simmer uncovered for 20 minutes or until mixture looses most of its liquid and the vegetables are tender. Served over rice that has been cooked & seasoned with Knorr Caldo de Tomate. serves 4.