Name: Ratatouille
Prep time: 20 min
Cook time: 41 min
Total time: 61 min
Yield: 8 servings (serving size: about 2/3 cup)
Ingredients: 1 tablespoon olive oil; ¾ cup diced onion (1 medium); 1 ⅓ cups diced red bell pepper (1 large); 3 cups diced zucchini (2 medium); 3 ¾ cups diced eggplant (1 medium); 4 garlic cloves, minced; ½ teaspoon salt; 1 (28-ounce) can diced tomatoes, undrained; ¼ cup finely chopped fresh basil

Heat olive oil in a large nonstick skillet over medium-high heat. Add onion, and sauté 2 minutes or until tender. Add red bell pepper; sauté 2 minutes. Add zucchini; sauté 2 minutes. Add eggplant and next 3 ingredients. Bring to a boil; cover, reduce heat to medium-low, and simmer 20 minutes. Uncover; simmer 10 minutes. Remove from heat, and stir in basil.

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Ratatouille

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