Ratatouille Crepes - cooking recipe

Ingredients

20 crepes (See All Purpose Dinner Crepes Batter)
1 lb zucchini, chopped into 1/2 inch cubes
1 small eggplant, chopped into 1/2 in cubes
1 onion
1/4 cup lite olive oil or 1/4 cup butter
2 garlic cloves, minced
2 tomatoes, peeled & chopped
1 green pepper
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried basil
1/4 teaspoon thyme
chopped fresh parsley (optional)

Preparation

Using a large skillet saute the zucchini, eggplant& onion in the oil (butter) Add garlic, tomatoes, green pepper,Salt pepper, basil& thyme.
Cook covered for 10-15 minutes.
Warm the crepes.
Divide the mixture between the crepes, fold& serve immediately.