Ratatouille

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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.

Nutrients Per Serving

• Protein: 3 g
• Fat: 19 g
• Carbohydrate: 17 g
• Fiber: 6 g
• Sodium: 564 mg
• Potassium: 614 mg
• Phosphorus: 71 mg