Ratatouille
Ingredients 
- 1/2 cup olive oil
- 2 large onions, sliced
- 3 garlic cloves, minced
- 1 medium eggplant, cut into 1" cubes
- 2 green peppers, chopped
- 3 zucchini squash, cut into 1/2" slices
- 28-oz can low sodium, organic tomatoes, drained or 4 cups fresh tomatoes, chopped
- 1 tsp salt
- 1/4 tsp pepper
- 1 tsp oregano
- 1/2 tsp thyme
Directions 
In a 6 qt. pot, saute onion and garlic in oil for 2 minutes. Add eggplant and stir-fry for 5 minutes. Add peppers and cook 5 minutes. Add zucchini and cook for 5 more minutes. Then add seasonings and tomatoes; cover and simmer for 30 minutes. Serve as a vegetable side dish or use to top rice noodles, quinoa, or spaghetti squash.
- Ingredients11
- Servings6
- Calories233
Nutrients Per Serving 
- Protein: 3 g
- Fat: 19 g
- Carbohydrate: 17 g
- Fiber: 6 g
- Sodium: 564 mg
- Potassium: 614 mg
- Phosphorus: 71 mg