Ragot

roasted Eggplant, red onion, red bell pepper, green bell pepper, zucchini, grape tomatoes.
Meal can be eaten with a pasta alternative or with brown rice/farro or by itself.

You may use chicken broth instead of water.

Preset oven to 400 degrees. Coat baking dish with olive oil, toss cut veggies with salt and pepper and roast for 15-30 minutes until eggplant is tender but not mushy. Toss roasted veggies in large sauce pan with 1 cup of water and 1 cup of plain tomato sauce and bring to a boil season with fresh basil and herbs de provence, sea salt and fresh cracked pepper. Cook for 15 minutes serve with farro/brown rice or eat alone.

Serving Size: makes 2 1-cup servings

Number of Servings: 2

Recipe submitted by SparkPeople user BROWNJA78.