Ratatouille Wraps

So it turns out that "Ratatouille" isn't just the name of a super cute animated kids' movie...it's a real food! A real GOOD food! Before I started this journey to domestication, I ate vegetables...but I didn't realize how much I enjoyed them! This recipe just made me love them even more. These wraps are way better than any vegetarian sandwich I've ordered in a restaraunt. They are an absolute must try...to both veggie eaters and meat eaters!

Ingredients :
1/2 cup extra virgin olive oil
2 japanese eggplants - cut into 1/2 inch cubes
2 zucchini - halved lenthwise and thinly sliced crosswise
1 onion - halved and thinly sliced
1 red bell pepper - thinly sliced
1 orange bell pepper - thinly sliced
salt and pepper
3 tomatoes - chopped
1/2 tsp dried thyme
whole wheat tortillas
sliced pepper jack cheese
6 tbsp pesto
1/2 tsp crushed red pepper

Directions :
In a large nonstick skillet, heat 2 tbsp olive oil over medium heat. Add eggplant and cook, stirring, until golden (about 5 minutes).
Add 2 tbsp olive oil, the zucchini, onion, bell peppers, season with salt and pepper, and cook, stirring, until crisp-tender (about 5 minutes).
Stir in the tomatoes, crushed red pepper, and thyme and cook until tender (about 3 minutes). Season with salt and pepper.
Simmer for 2-5 minutes to cook off any liquid. Transfer to large bowl.

Lay tortillas flat. Spread 1 1/2 tbsp pesto on center of each tortilla. Lay 1-2 slices of pepper jack cheese on top of pesto. Top cheese with desired amount of ratatouille ( I used about 1 cup). Fold burrito style to enclose. Add wraps to skillet to toast, about a minute on each side.