Ingredients:
2 tbsp olive oil
4-5 cloves garlic, crushed and finely chopped
1 large Vidalia (sweet) onion, quartered and very thinly sliced
1 small eggplant, cubed
2 green (or red, yellow, or orange) bell peppers, coarsely chopped
4 large tomatoes, coarsely chopped, or 2 cans (14.5 ounces each) diced tomatoes
3-4 small zucchini and/or yellow squash, cut into 1/2 inch slices
1 tsp dried leaf basil (double this if using fresh)
1/2 tsp dried leaf oregano (double this if using fresh)
1/4 tsp dried leaf thyme (double this if using fresh)
2 tbsp chopped fresh parsley
Freshly ground pepper and salt to taste
1 large Vidalia (sweet) onion, quartered and very thinly sliced
1 small eggplant, cubed
2 green (or red, yellow, or orange) bell peppers, coarsely chopped
4 large tomatoes, coarsely chopped, or 2 cans (14.5 ounces each) diced tomatoes
3-4 small zucchini and/or yellow squash, cut into 1/2 inch slices
1 tsp dried leaf basil (double this if using fresh)
1/2 tsp dried leaf oregano (double this if using fresh)
1/4 tsp dried leaf thyme (double this if using fresh)
2 tbsp chopped fresh parsley
Freshly ground pepper and salt to taste
Directions:
1. In a 4-quart saucepan, heat olive oil over medium-high heat.
1. In a 4-quart saucepan, heat olive oil over medium-high heat.
2. Add garlic and onions and cook, stirring often, until softened, about 6 to 7 minutes (you can cover the saucepan to “sweat” the onions for a while and speed up cooking).
3. Add eggplant; stir until coated with oil.
4. Add peppers and zucchini; stir to combine.
5. Cover and cook for 10 minutes, stirring occasionally to keep vegetables from sticking.
6. Add tomatoes and herbs; mix well.
7. Cover and cook over low heat about 15 minutes, or until eggplant is tender but not too soft.
* Serves 4
SOURCE: Garden Fresh Low Fat Ratatouille
