Ratatouille

3 tbsp olive oil
1 1/2 cups diced yellow onion
2 garlic cloves minced
1 small to medium eggplant diced
1/2 tsp dried thyme
1 green bell pepper diced
1 red bell pepper diced
1 green zucchini diced
1 yellow squash diced
1 tbsp fresh basil chopped
1 tbsp fresh parsley chopped
3 Roma tomatoes seeded and diced
1 8oz can tomato sauce Goya brand
Kosher salt and fresh ground pepper to taste

have veggies diced prior to starting so that they are ready to be added at the 5 minute intervals

Set a 12 inch sauté pan over medium heat, add olive oil. Once hot add onions and garlic. Sauté stirring occasionally until onions are wilted and lightly caramelized, about 5 min. Add eggplant and thyme. Cook stirring occasionally until eggplant is partially cooked about 5 min. Add green and red peppers, zucchini, and squash and cook another 5 min. Add the tomatoes, basil, parsley, tomato sauce, salt and pepper and cook for a final 5 min. Stir well to blend.

Serving Size: makes 5 servings, 1.5 cup each

Number of Servings: 5

Recipe submitted by SparkPeople user RNMOMX2.