Skillet Shrimp and Vegetables

Ingredients

• 1 teaspoon thyme leaves dried
• 1.5 cups eggplant cubed peeled ()
• 2  garlic cloves peeled
• 1 cup bell pepper green cubed
• 2 cups no-salt-added tomatoes whole canned drained coarsely chopped
• 2 teaspoons olive oil 
• 6  olives pitted ripe quartered
• 0.1 teaspoon pepper 
• 1 cup onion red coarsely chopped
• 0.8 pound shrimp peeled
• 1 cup zucchini cubed

Equipment

• frying pan
• aluminum foil
• broiler
• broiler pan

Directions

1. Preheat broiler.
2. Line a broiler pan with foil; coat with cooking spray.
3. Place eggplant and next 4 ingredients (eggplant through garlic) on prepared broiler pan. Broil vegetables 5 minutes on each side or until lightly browned.
4. Remove from heat. Crush garlic cloves; set eggplant mixture aside.
5. Heat oil in a large nonstick skillet over medium-high heat.
6. Add shrimp; saute 1 minute.
7. Add eggplant mixture, tomatoes, thyme, and pepper. Reduce heat; cook 4 minutes or until thoroughly heated. Stir in olives.