Ratatouille

Prep Time: 15 minutes
Cook Time: 30 minutes (Total time will vary with appliance and setting.)
Level of Difficulty: Advanced

Ingredients

• 4 tablespoons olive oil
• 1 medium onion, chopped
• 2 large garlic cloves, minced
• 2 cups, cut into 1-inch pieces
• 1 cup yellow or red pepper, cut into 1-inch pieces
• 1cup zucchini, cut into 1-inch pieces
• 2 cups large tomatoes or cherry tomatoes, chopped
• 1/8 teaspoon dried thyme
• 1/4 cup chopped fresh basil
• 1 tablespoon chopped fresh parsley
• 1/4 teaspoon ground black pepper

Instructions

Directions for Roasted Ratatouille

1. Preheat oven to 400 degrees F.
   On a greased cookie sheet or baking pan lined with parchment paper, toss onion, garlic, eggplant, peppers and zucchini with 2 tablespoons olive oil and layer them in a single layer on the pan.
2. Bake for about 10 minutes until browned on one side.
3. Remove pan from oven, turn vegetables and return to oven to bake for another 5 to 10 minutes until fully cooked.
4. Meanwhile, sauté tomatoes and thyme in 2 tablespoons olive oil in large pot over medium heat.
5. When roasted vegetables are finished, add them to the pot and stir in basil and parsley.
6. Season with black pepper and additional spices, if desired.
7. Add in optional cheese, beans, pasta or whole grains.

Directions for Stove-top Ratatouille

1. In a non-reactive 5-quart saucepot, heat oil over medium heat.
2. Add onion and cook until tender and golden, about 10 minutes.
3. Add eggplant and cook, stirring, until eggplant begins to brown, about 10 minutes.
4. Stir in yellow pepper, zucchini and garlic.
5. Cook 1 minute.
6. Stir in tomatoes and thyme and bring to a boil. Reduce heat.
7. Cover and simmer until eggplant is tender, about 30 minutes.
8. Remove from heat; stir in basil, parsley and black pepper.
   Yield: 4 servings (about 1 cup)

Suggestions:
Add olives, artichoke hearts, green beans. Use as filling for omelet or crepe. Wrap ratatouille in tortilla or stuff in pita bread
Add cooked garbanzo or cannellini beans; pasta or quinoa
Sprinkle in feta cheese or shaved parmesan

Nutrition and Health

Summer Squash and Eggplant are high in dietary fiber and low in calories. They can add bulk and a sense of fullness to recipes. Both vegetables contain a variety of vitamins and minerals including potassium but are not exceptional in any.
The texture and savory flavor of eggplant makes it a wonderful meat substitute.
Although eggplant is a member of the nightshade family of plants which some people claim increases arthritis symptoms, it also contains a few special phytonutrients that act as antioxidants which benefits the heart and cardiovascular system. Eating a variety of plant foods is recommended; paying attention to your personal experiences with food is always best.