Ratatouille Plus

Ingredients:

• 3Tablespoons olive oil
• 1 onion, chopped
• 2 large garlic cloves, sliced
• 1 small bay leaf
• 1 small eggplant, cut into 1/2 inch pieces (about 3 cups)
• 2 small zucchini, cut into pieces
• 2 small summer squash, cut into pieces
• 1 red bell pepper, cut into pieces
• 1/2 can of plum tomatoes (I use San Marzano 28 oz size, drain and chop the tomatoes)
• 1 teaspoon kosher salt
• I add some vegetable broth usually about 1/2 – 1 cup, I also add some fresh or dried herbs, basil, thyme
• At the end I add about 1/2 cup fresh basil.
• Additional salt and pepper ( to taste)

Step 1 Over medium – low heat, add the oil to a large skillet with the onion, garlic, and bay leaf, stirring occasionally, until the onion has softened.

Step 2 Add the eggplant and cook, stirring occasionally, for 8 minutes or until the eggplant has softened.  Stir in the zucchini, red bell pepper, tomatoes, and salt   and cook over medium heat, stirring occasionally, for 5 – 7 minutes until the vegetables are tender. Optional stir in fresh basil, and salt and pepper to taste.

Serve with whole grain bread, rice or some type of grain.

Sprinkle cheese and chopped basil.

SOURCE: Derived from Real Simple by Jane Kirby, Feb 2003