Ratatouille Wraps - cooking recipe

Ingredients

1/2 cup extra virgin olive oil
2 eggplants, cut into 1/2-inch cubes (about one pound)
1 lb zucchini, halved lengthwise and thinly sliced crosswise
1 onion, halved and thinly sliced
1 red bell pepper, thinly sliced
salt and pepper
3 tomatoes, chopped (about one pound)
1/2 teaspoon dried thyme
4 large whole wheat tortillas
8 ounces goat cheese, crumbled

Preparation

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 for later.
Lay the wraps out on the counter or a work surface.
Sprinkle one-quarter of the cheese in the center of each wrap and top with 1 cup ratatouille.
Fold burrito style in order to close. If you don't they may fall apart during the frying stage.
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.