Ratatouille

I just love ratatouille and it’s so simple and versatile to make.  I’ve included the traditional version below with eggplant and zucchini, but I’ve often made it with whatever vegetables I have on hand.

I love that you can serve it on it’s own like a stew.  It’s also great with wild rice or noodles.  Perfect as a wrap with added greens & sprouts.  And for those who are grain free, I love having a huge bowl of spinach with one or two spoons of ratatouille on top, toss and serve.  Yum!!

Enjoy!!

Ingredients:
Serves 6

• 3 Tbsp olive oil
• 2 onions, sliced
• 4 cloves garlic, crushed
• 1/4 cup flat-leaf parsley, chopped
• 1 large eggplant, chopped
• 3 bell peppers, red and/or yellow, chopped
• 4 zucchini, sliced
• 1 can (28oz) whole plum tomatoes
• fresh pepper to taste

Heat oil in large pot over medium heat.  Add onions, garlic and parsley and saute for about 10 minutes, stirring often.  Add eggplant and cook another 5 minutes.  Add bell peppers and zucchini cook for a few minutes, then add tomatoes.

Cover and cook for 5 minutes, then uncover and cook for 10-15 minutes until veggies are tender.  You may need to add a little water depending on how thick you like it.  Season with fresh pepper to taste.