Ratatouille Wraps Tracey Seaman   From Every Day with Rachael Ray September 2008 SERVES 4 Prep Time: 15 min Cook Time: 25 min 1/2 cup extra-virgin olive oil 2 eggplants (about 1 pound), cut into 1/2-inch cubes 1 pound zucchini, halved lengthwise and thinly sliced crosswise 1 onion, halved and thinly sliced 1 red bell pepper, thinly sliced Salt and pepper 3 tomatoes (about 1 pound), chopped 1/2 teaspoon dried thyme 4 large whole wheat wraps 8 ounces crumbled goat cheese 1. In a large nonstick skillet, heat 2 tablespoons olive oil over medium heat. Add the eggplant and cook, stirring, until golden, about 5 minutes. Add 2 tablespoons olive oil, the zucchini, onion, bell pepper and 1/4 teaspoon each salt and pepper and cook, stirring, until crisp-tender, about 6 minutes. Stir in the tomatoes and thyme, partially cover and cook until tender, about 5 minutes; season with salt and pepper. Simmer, uncovered, for 2 minutes more to cook off any liquid. Transfer to a large bowl and wipe the skillet clean. 2. Lay the wraps on a work surface. Sprinkle one-quarter of the cheese in the center of each wrap and top with 1 cup ratatouille. Fold burrito-style to enclose. 3. In the same skillet, heat 2 tablespoons olive oil over medium heat. Add 2 wraps, seam side down, and cook, turning once, until golden, about 4 minutes. Repeat with the remaining olive oil and wraps.

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