Sunday Dinner

This is my first time participating in the $5 Dinner Challenge and for our Sunday dinner this past weekend I made roast turkey breast and Ratatouille Provencale with cantaloupe for dessert.
I got the turkey breast for 99 cents per pound and since it was just 3 of us we only ate half of it. I will use the rest of it for salads or sandwiches later in the week. I split the turkey breast in half and preheated the oven to 400 degrees. I seasoned it with salt, pepper, paprika, garlic powder, onion powder, and cayenne pepper and drizzled it with olive oil. While the turkey was in the oven I made the Ratatouille Provencale.

Here is how I made the Ratatouille:
Heat in a large skillet or Dutch oven over high heat:
1/4 cup olive oil
Add 1 medium eggplant (about 1 pound), peeled and cubed and
1 pound zucchini, cubed ( I used yellow squash because that is what I had)
Cook 10 to 12 minutes.
Remove eggplant and zucchini to a plate and reduce heat to medium-high.
Add 2 tablespoons olive oil
1 1/2 cups sliced onions
Cook, stirring, until the onions are slightly softened.
Add:
2 large red bell peppers, cut into 1-inch squares (I only had green peppers) and
3 garlic cloves, finely chopped
(I also added about a cup of sliced mushrooms at this point-just because!)
Cook, stirring occasionally, until the vegetables are just tender but not browned, 8 to 12 minutes.
Season with salt and pepper to taste.
Add 1 1/2 cups peeled, chopped fresh tomatoes or one 14-ounce can diced tomatoes, drained
and 2 to 3 sprigs fresh thyme (these were in my garden!) or 1/2 teaspoon dried thyme and
1 bay leaf.
Reduce the heat to low, cover, and cook for 5 minutes.
Add the eggplant and zucchini and cook until everything is tender, about 20 minutes more. Taste and adjust the seasonings. Stir in: 1/4 cup chopped basil (from my garden!) and sliced black olives, if desired. Doesn't it look pretty?

I got the cantaloupe for 99 cents and cut up half of it for our dessert.
Here's the roast turkey. It was so moist and tender because I roasted it at such a high heat. I roasted it until the skin was crispy and golden and the internal temperature was 160 degrees, about 1 1/2 hours. When I took it out of the oven I let it rest under foil for about 15 minutes and sliced it.