Ratatouille Topping For Baked Potatoes

Ingredients

• 5 tablespoons Olive oil
• 12 ounces Eggplant, cut into 1/2 -inch dice
• 6 ounces Onion, cut into 3/8-inch dice
• 2 1/2 ounces Garlic, chopped
• 8 ounces Zucchini, cut into 3/8-inch dice
• 6 ounces Red bell pepper, cut into 3/8-inch dice
• 1 pound Tomatoes, cut into 3/8-inch dice
• 2 teaspoons Rosemary, chopped
• 2 tablespoons Tomato paste
• 1/4 cup Water
• Salt as needed