Instructions: In a medium skillet over medium high heat heat oil and saute onion garlic eggplant pepper and mushrooms until slightly softened about 5 minutes.

Stir in tomatoes and thyme cover and simmer for 5 minutes.

Uncover and simmer another 5 minutes. Stir in basil.

Let cool and add salt and pepper.

Line pita halves with spinach and fill with ratatouille.

Dont let the simplicity of this stovetop ratatouille fool you: The mixture is full of the flavour and character of the classic version and the spinach leaves add a subtle fresh taste.

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