Instructions: In a large, heavy-based skillet, heat about 2 tablespoons of the olive oil over high heat. Add the bell pepper and scallions and saute until lightly browned, about 4 minutes.

Add the remaining oil and the eggplant. Reduce the heat to medium-high and saute the eggplant until just barely tender, about 4 minutes. Add the zucchini. Continue cooking, stirring often, until all the vegetables are tender, about 5 minutes.

Stir in the tomatoes, garlic, and thyme. Cook until the tomatoes are just heated through, about 1 minute. Remove from the heat. Sprinkle the vegetables with the balsamic vinegar, salt, and pepper. Serve warm.

This recipe yields 4 servings;

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