Ratatouille (version III)

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1 large eggplant, or two small ones
1-2 zucchini
1 large onion, coarsely chopped
1 large bell pepper, coarsely chopped
2 cloves garlic, minced
3 medium tomatoes, peeled, and coarsely chopped
2 teaspoons finely chopped basil
1 teaspoon chopped fresh thyme
1/2 teaspoon finely chopped fresh rosemary
1/4 teaspoon pepper
1/2 teaspoon sea salt
1/3 cup extra virgin olive oil

Combine all ingredients in 3 quart casserole. Cover. Microwave on high for 5 min. Stir well. Microwave another 10 to 15 minutes on 70% power, or until vegetables are tender.

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