Ratatouille
Makes:
8 Servings
Here is the perfect recipe to make when your garden or market is overflowing with peppers, eggplant, and tomatoes. Add cooked chicken or tofu to make this side dish a complete meal.
Ingredients
- 2 tablespoons canola oil
- 1 yellow onion (sliced)
- 3 garlic cloves (minced)
- 2 bell peppers (green, red, or yellow)
- 1 eggplant (peeled and cut into 1 inch cubes)
- 1 can (14.5 ounces) diced tomatoes, low-sodium (undrained)
- 1 teaspoon dried basil
- 1/2 teaspoon black pepper
- 1/2 cup chopped parsley
Directions
- Wash hands with soap and water.
- Heat oil in a large saucepan and sauté onion, garlic, bell peppers, and eggplant until tender, about 15 minutes.
- Add tomatoes and basil, cook about 10 minutes. Add pepper and parsley before serving.
- Serve hot. Cover and refrigerate within 2 hours.
Notes
Simple Healthy Recipes
Oklahoma Nutrition Information and Education
ONIE Project
