Grab all those fresh ingredients from your garden and whip up this delicious ratatouille. 

 

Ingredients

• 1 small eggplant, unpeeled, cut into 1/2-inch pieces

• 1 small green sweet pepper, seeded and cut into strips

• 1 small onion, thinly sliced

• 1 clove garlic, minced

• 1 tablespoon cooking oil

• 1 large zucchini or other summer squash, sliced

• 1 large tomato peeled and cut into wedges

• 1 tablespoon snipped fresh basil

• 1/8 teaspoon salt

• 1/8 to 1/4 teaspoon pepper tablespoons snipped parsley

• 1/4 cup shredded Parmesan cheese

Directions

1. In colander over a sink or large bowl mix cut eggplant with 1⁄2 teaspoon salt. Let stand 30 minutes. Rinse and drain well. Pat eggplant dry.
2. In a 4-quart pot cook sweet pepper, onion, and garlic in hot oil over medium heat for 5 minutes, stirring frequently. Stir in eggplant, summer squash or zucchini, tomato, basil, salt and pepper. Cover and cook 5 to 7 minutes longer or until vegetables are tender, stirring occasionally. Stir in parsley.
3. To serve, top cooked rice, polenta, baked potato or pasta with ratatouille mixture. Sprinkle 1 tablespoon Parmesan cheese over each serving.

Serves 4

 

 

*The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.