RatatouilleSubmitted by: KLWOZNIAK
IntroductionAdapted from Southern Living Adapted from Southern Living
2 bell peppers, any color, fresh or roasted, and chopped
1 medium zucchini, coarsely chopped
1 medium yellow squash, coarsely chopped
1 large onion, coarsely chopped
2 garlic cloves, minced
4 teaspoons olive oil
1.5 cups chopped fresh tomatoes (or 1.5 cups no-salt-added canned diced tomatoes)
1 small eggplant or 3-4 asian eggplants (about 1 lb.), cut into 1-inch pieces
1/4 teaspoon salt
1 Tbsp tomato paste
2 tablespoons chopped fresh basil (or can sub 1.5 tsp dried herbes de provence for a different flavor)
2. Stir in all remaning ingredients (except basil or herbes de provence), and sauté about 5 minutes.
3. Cover and simmer another 8 to 10 to 15 minutes or just until all vegetables begin to soften. Stir in basil (or herbes de provence). Add salt and freshly ground pepper to taste, and serve hot.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user KLWOZNIAK.