Is your garden producing ripe vegetables faster than you can eat them? Ours is. Here is a great way to use lots of fresh produce.
2 tablespoons extra-virgin olive oil
1 onion, chopped
2 cloves garlic, minced
1 large eggplant, peeled and diced
1 carrot, finely chopped
2 zucchini, chopped
1 green pepper, chopped
2 tomatoes, chopped
2 tablespoons chopped cilantro
½ teaspoon salt
¼ teaspoon cayenne pepper
1. Heat the oil in a large nonstick skillet. Add the onion and garlic and sauté over medium-high heat until softened, about 2 minutes.
2. Add the eggplant and carrot. Cook about 2 minutes. Add the zucchini, green pepper, and tomatoes; cook 3 minutes.
3. Add the cilantro, salt, and pepper. Cover and simmer 30 minutes over low heat.
4. Uncover, stir gently, and simmer 10 minutes more. Serve hot or cold. Makes 6 servings
Per Serving: Calories 91, Fat 5g, Carb 12g, Protein 2g, Sodium 203mg, Fiber 3g
You are likely to end up with leftovers, so here are some great ways to use them:
1. Spread the ratatouille on slices of bread or stuff inside a pita pocket.
2. Serve warm over pasta. Add chick peas, if desired, for added protein. Sprinkle with grated cheese.
3. Serve grilled fish filets on top of heated ratatouille for a gourmet spin on Friday night fish.
4. Mix with rice for a jazzed up side dish.
Any way you use it, you are getting extra veggies – always a great idea!