Ratatouille Recipe: A Simple & Flavorful Vegetable Medley

YIELD Makes about 4 cups

INGREDIENTS

Nonstick cooking spray 1 cup chopped onion 1/2 cup chopped green bell pepper 2 cloves garlic, minced 4 cups cubed unpeeled eggplant 1 medium yellow summer squash, sliced 1 cup chopped fresh tomatoes 1/4 cup finely chopped fresh basil or 1 teaspoon dried basil 1 tablespoon finely chopped fresh oregano or 1 teaspoon dried oregano leaves 2 teaspoons finely chopped fresh thyme or 1/2 teaspoon dried thyme leaves

PREPARATION:

1. Spray large skillet with cooking spray; heat over medium heat. Add onion, bell pepper and garlic; cook and stir 5 minutes or until tender. Add eggplant, summer squash, tomatoes, basil, oregano and thyme. Cover; cook over medium heat 8 to 10 minutes or until vegetables are tender. Uncover; cook 2 to 3 minutes or until all liquid is absorbed.

Cook's Tip Fresh eggplant is available year-round. When purchasing an eggplant, look for one that is plump, glossy and heavy. Avoid any with scarred, bruised or dull surfaces. This recipe appears in: Vegetable Omelet  /  Vegetable Side Dish NUTRITIONAL INFORMATION: Serving Size: 1/2 cup Ratatouille Sodium 5 mg Protein 1 g Fiber 2 g Carbohydrate 7 g Saturated Fat <1 g Total Fat <1 g Calories from Fat 7 % Calories 31 DIETARY EXCHANGE: Vegetable 1