Ratatouille

Ratatouille, a dish originating in France, combines vegetables in a delicious tomato-herb sauce. Serve over rice, pasta or with bread.

Serves:  4, freezes well

Prep Time: 10 min

Cooking Time: 15-20 min

Total: 25-30 min

Ingredients

1 large eggplant, cubed
1 tbsp. olive oil
1 onion, diced
2-3 cloves garlic, pressed
5-6 mushrooms, sliced
1 zucchini, sliced
1 red or orange bell pepper, sliced
2 cups plain, spicy or herb pasta sauce, or more if necessary
sprig fresh rosemary, finely chopped
1-2 tsp. dry basil
1-2 tsp. dry oregano
1 tsp. dried marjoram
1 tsp. dried thyme
salt and pepper

Directions

1. Prepare eggplant by dicing into small pieces, placing in a colander and lightly salting. Let stand for 5-10 min, then soak beaded liquid with a paper towel.
2. In a large frying pan heat oil and saute onions and garlic.  Add eggplant cubes, zucchini and rosemary, basil and oregano.  Cook for about 7 -10 min, mixing frequently.
3. Add bell pepper and mushrooms, cook for an additional 5 minutes.
4. Add pasta sauce to vegetables and stir.  Season with salt and pepper.
5. When ratatouille is heated throughout, serve over a bed of brown rice or pasta, or with bread.