Ratatouille

1 eggplant, unpeeled cut in 1-inch cubes
1 large yellow onion cut into large chunks
3 large stalks celery sliced into 1/2 inch pieces
1 large zucchini, diced
1 large yellow crookneck squash (or yellow zucchini), diced
8 cloves garlic, roughly chopped
1 fire roasted red pepper jarred in water, chopped
1 fire roasted yellow pepper jarred in water, chopped
1 28 ounce can Cento whole peeled tomatoes, roughly chopped
5 Tablespoons extra virgin olive oil
Salt and freshly ground pepper to taste

Any leftover vegetables can be added when you have them. With browned ground sausage, beef, or pork this is an excellent sauce for pasta (either on the plate for long pasta or mixed and baked for short cut pasta).

Sauté or roast cubed eggplant in 3 tablespoons olive oil until soft. Alternately roast the cubes mixed with the oil in a 450 degree oven for 30 minutes, stirring once. Set eggplant aside. Sauté onion and celery in 1 tablespoon olive oil until softened. Add garlic and cook for about 1 minute until just fragrant. Set aside. Sauté squashes in 1 tablespoon olive oil until crisp tender. Set aside. Break up canned tomatoes with your hands or with a spoon into medium size pieces and place in pot or Dutch oven used to sauté the vegetables. Add eggplant, onions, and celery to tomatoes. Add salt and pepper to taste then bring to a boil. Reduce heat to simmer, cover pot, and cook for 30 to 45 minutes until onion and celery are soft. Add squashes and peppers and simmer for another 15 to 20 minutes until the squash is soft but not mushy. Garnish with freshly grated Parmesan cheese.

Serving Size: Makes 8 six ounce servings

Number of Servings: 8

Recipe submitted by SparkPeople user EILEENNP.