Ratatouille

Ratatouille (Serves 6)

Ingredients

1. ¼ cup of olive oil

2. Two large onions, sliced

3. One medium eggplant cut into 1‐inch cubes.

4. Two green peppers, chopped

5. Three zucchini cut into 1/2‐inch slices.

6. Three minced garlic cloves

7. 1 ‐ 28 oz. Can of tomatoes, drained

8. ½ teaspoon of salt

9. ¼ teaspoon of pepper

10. One teaspoon of oregano

11. ½ teaspoon of thyme

Directions:

1. Heat oil in a 6‐quart pot and sauté onion for 5 minutes.

2. Add eggplant and sauté about 5 minutes.

3. Add peppers and sauté five more minutes.

4. Add zucchini and garlic and sauté five more minutes.

5. Add tomatoes and seasonings; cover and simmer for 30 minutes.

6. Use as a side dish or a sauce for spaghetti squash. 

Spaghetti Squash Variation:

1. Heat oven to 350 degrees.

2. Bake one small spaghetti squash on a greased cookie sheet until fork‐tender. Set aside to cool.

3. Scrape out “spaghetti” strands with a fork and top with ratatouille.