Late summer means lots of vegetables– in our garden and inexpensively purchased at farmers markets. Do you enjoy country French flavors? Ratatouille is easy– in a colander, toss 1 (cut up) eggplant with a dash of salt. Pat dry with paper towels. Heat a scant amount of olive oil in a large nonstick skillet. Add chopped onion, red and green peppers, and green and yellow squash. Add 2 lbs seeded and chopped tomatoes, and 1/4 cup water. Add 2 tsp chopped fresh thyme, 1 tsp chopped fresh rosemary, and a dash of Mrs Dash’s. Cook until tender, about fifteen minutes. Ratatouille is delicious served over whole wheat pasta and sprinkled with Parmesan cheese. Enjoy a green side salad. At our house we have replaced bread with fruit. This recipe serves six.