Ratatouille

Serves 6

Ingredients

• ½ cup olive oil
• 2 onions, sliced
• 3 garlic cloves, minced
• 1 medium eggplant, cubed
• 2 green or red bell peppers, chopped
• 3 zucchini, sliced
• 28oz can diced tomatoes with juices
• 1 tsp. salt
• ¼ tsp. pepper
• 1 tsp. oregano
• ½ tsp. thyme

Instructions

1. In a stockpot, saute onion and garlic in oil over medium-low heat for 1-2 minutes. Add eggplant and stir fry for 5 minutes. Add peppers, cooking for 3-4 minutes and then zucchini for another 3-4 minutes.
2. Add seasonings and tomatoes, cover and simmer for 30 minutes.
3. Serve as a side dish to protein on its own or as a sauce on spaghetti squash or quinoa.

NOTE: If you prefer it thicker, simply drain the tomatoes before adding to the pot.

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