Ratatouille

1 tablespoon olive oil
1 large onion, diced (about 2 cups)
1 large garlic clove, minced
1 packet Butter Buds Mix, liquefied
1 medium eggplant, cut into chunks (about 5 cups)
1 large green bell pepper, cut into chunks (about 1-1/2 cups)
3 medium zucchini, cut into 1-inch pieces (about 6 cups)
2 teaspoons dried oregano, crumbled
1/2 teaspoon dried thyme, crumbled
2 packets Sweet'N Low granulated sugar substitute
Freshly ground black pepper, to taste
2 large tomatoes, peeled and cut into wedges

In a large saucepan over medium heat, heat the oil. When hot, add the onion and garlic; cook, stirring 3 to 4 minutes. Add the Butter Buds, eggplant and green pepper; cook stirring frequently, about 5 minutes. Stir in the zucchini, oregano, thyme, Sweet'N Low and pepper. Bring to a boil; reduce the heat and cook, partially covered, 15 to 20 minutes or until the vegetables are tender. Stir in the tomatoes; cook an additional 5 minutes. Serve hot or refrigerate and serve cold. Makes 8 cups.

Per Serving (1/2 cup): 45 calories, 2 g protein, 8 g carbohydrate, 1 g fat, (1 g saturated fat, 0 mg cholesterol, 40 mg sodium)

Diabetic Exchanges: 1 vegetable exchange

Tip: Serve over cooked pasta as a main dish; sprinkle with grated Parmesan cheese or fat-free grated Parmesan Italian topping. Stir in drained and rinsed canned chickpeas or white beans; serve over cooked rice or a baked potato.