Ratatouille

(2 T olive oil) I used Pam
5 Cloves garlic, crushed and minced
1 large onion, quartered and thinly sliced
2 medium eggplant, cubed
1 red pepper, coarsely chopped
1 28oz can diced tomatoes
1 t dried leaf basil
1/2 t dried leaf oregano
1/4 t dried leaf thyme
2 T chopped fresh parsley

In a 4-qt Dutch oven or saucepan, heat olive oil over medium heat. Add garlic and onions and cook, stirring often, until softened, about 6 to 7 minutes. Add eggplant; stir until coated with oil. Add peppers; stir to comine. Cover and cook for 10 minutes, stirring occasionally to keep vegetables from sticking.
Add tomatoes,and herbs; mix well. Cover and cook over low heat, about 15 minutes or until eggplant is tender but not too soft.

Makes 10 servings.

Number of Servings: 10

Recipe submitted by SparkPeople user FHIRSCH1.