Shrimp Ratatouille

2 T plus 1 teas olive oil
1 red onion, roughly chopped
3 garlic cloves, minced
1 medium eggplant, cut into 1 inch cubes
2 zucchini, cut into 1 inch cubes
1 red bell pepper, cut into 1 inch pieces
1 yellow bell pepper, cut into 1 inch pieces
1 T fresh Thyme (about 4 springs) chopped
1 28 ounce can chopped tomatoes
½ teas red pepper flakes
½ teas salt
½ teas freshly ground black pepper
1 pound large shrimp, shelled and cleaned ¼ cup fresh mint, chopped
¼ cup sliced almonds, toasted

I don't like mint so I omitted it.

1. Heat 2 T of oil in a large pot or dutch oven. Add the onion, cook 5 minutes. Add the garlic; cook 2 minutes. Add the eggplant, zucchini & bell peppers; cook 5 minutes. Add the thyme, tomatoes, red pepper flakes, salt and black pepper. Reduce heat to medium low; simmer 20 minutes.
2. Add shrimp and cook an additional 5 minutes or until shrimp are cooked through.
3. Spoon onto plates and garnish with mint and almonds; serve.


Serving Size: 4 serving

Number of Servings: 4

Recipe submitted by SparkPeople user MOM3GRTKIDS.