Quick Ratatouille with Gnocchi 

This is something good to make when you don't have a lot of time, or money. 

16 oz package of gnocchi

1/2 jar pasta sauce

1/2 onion

1/2 large eggplant

1 zucchini

1 small red bell pepper

1/2 cup olive oil

1/2 cup red wine optional

Bed of greens

Nutritional yeast (optional)

Salt

Pepper

Salt the eggplant by cutting it into chunks, putting it in a colander, and sprinkling it liberally with salt. Leave this in the sink while you prep the other ingredients because it will release water. Next, slice the onions and sauté in the olive oil. While the onions are cooking, slice the zucchini and bell pepper. Add them to the onions and continue to sauté for about 5 minutes. Rinse the excess salt off the eggplant and add that to the pan, sauté for an additional few minutes. Next, add the pasta sauce and approximately 1/2 a cup of red wine (or water if you prefer). Put the lid on the mixture and leave it to simmer so that the vegetables can absorb the flavors. While that's cooking, proceed to heat water for gnocchi. Once boiling, add the gnocchi and cook for about three minutes until the gnocchi is hot all the way through. When done, drain it through the colander, add it to the pan of vegetables and stir thoroughly. Serve on a bed of greens with nutritional yeast and black pepper to taste.