My Ratatouille

1 Med eggplant, fresh, with skin, cubed
1 medium Onion, raw, chopped
1 large Pepper, sweet, red, fresh, chopped
6 cloves Garlic crushed
8 large Baby Carrots, raw sliced diagonally
7 floweret Cauliflower, raw, cut small
5 bunches Broccoli, raw, cut small
2 medium/small Red Potato cubed
1/2 tsp Basil, dried
1/4 tsp Savory, ground
Extra Light Olive Oil, 2 tbsp
15 oz can Tomato Sauce, no salt added
7 oz Soy Cheese, shredded

Chop onion; fry in iron pan. When onion is clear, add red peppers, eggplant, and garlic. When these are nearly cooked, add Savory and Basil. Stir, low heat, 5 min. Turn heat off.

Put Carrots, Cauliflower, Broccoli on to steam. Set clock for 15 min. They should be soft. Turn off stove and pour out water.

Spray a large oven pan with Pam Olive Oil. Put in steamed vegetables, and stir-fried vegetabled together in this pan. Pour a mixture of 2 T. olive oil and tomato sauce over entire mixture. Stir so that all is evenly place. Top with 7 oz. shredded Mozarrella Soy Cheese.

Bake in 350 degree oven for 20 minutes. Check; if not done to your taste, bake longer using 5 min intervals. I like it at 30 min, my husband at 25 min.

Number of Servings: 10

Recipe submitted by SparkPeople user SERRA55.