French Ratatouille

Ingredients

• 3 large bell peppersNutrition
• 7 cups diced tomatoesNutrition
• 15 basil leavesNutrition
• 2 tbsps olive oilNutrition
• 2 peeled eggplantsNutrition
• 4 garlic clovesNutrition
• 2 large yellow onionsNutrition
• 2 large zucchinisNutrition
• 4 oz tomato pasteNutrition
• 2 medium summer squashNutrition

Directions

1. 1In a large skillet, heat olive oil over medium-high heat.
2. 2Slice onions thinly and add to skillet. Cook about 4 minutes, or until onions start to become soft. Seed and dice bell peppers, about 1/4 inch or to your liking. Add to onions and cook 4 minutes.
3. 3Dice zucchini and summer squash the same size as the bell pepper, add to the skillet and cook about 5 minutes.
4. 4Dice eggplant and add-- you can peel or leave the skins on. Cook about 7 minutes. Dice garlic and add to the mix.
5. 5Add diced tomatoes and tomato paste and mix well. Add salt and pepper to taste.
6. 6Simmer on low about 40 minutes or until vegetables are soft and the mixture is slightly thickened. Slice basil into thin strips.
7. 7Turn off the heat and mix basil into vegetable mixture. Enjoy.
8. 8Note: this recipe is very versatile and does not need to be followed to a T. You may add most any vegetable you like that take well to the stewing method.

Nutrition per serving

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