Garden-Fresh Ratatouille

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!

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