Ratatouille

• 2 cups chopped mixed vegetables, including eggplant, tomatoes, and squash
• 2 tablespoons mixed dried spices</

Combine the vegetables, herb-spice mixture, salt, and olive oil in a small Dutch oven over medium heat, cook stirring for two minutes then lower the heat and cook for 20 to 30 minutes, stirring occasionally to prevent burning and sticking, until the vegetables are tender. This dish can be served warm or at room temperature, or can be kept covered in the refrigerator for up to two days and serve