Ratatouille (6 servings)


Ingredients:

• 1 tbsp. cup olive oil

• 2 large onions, sliced
• 3 garlic cloves, minced
• 2 green peppers, chopped
• 1 medium eggplant, cut into 1″ cubes

• 3 zucchini squash, cut into 1⁄2″ slices
• 15-oz. can organic tomato sauce
• 14.5-oz. can low sodium, organic diced tomatoes, drained or 4 cups fresh tomatoes, chopped
• 1 tsp. salt
• 1⁄4 tsp. pepper
• 1 tsp. oregano
• 1⁄2 tsp. thyme

In a 6-qt. pot, sauté onion and garlic in oil for 2 minutes. Add eggplant and stir-fry for 5 minutes. Add peppers and cook 5 minutes. Add zucchini and cook for 5 more minutes. Then add seasonings and tomatoes; cover and simmer for 30 minutes. Serve as a vegetable side dish or use to top rice noodles, quinoa, or spaghetti squash.