Ratatouille

Ingredients

• 2 tablespoon oil, olive
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 1 eggplant, peeled and diced
• 2 zucchini, thinly sliced
• 3/4 cup pepper, green, bell, diced or whatever color you like
• 2 tomatoes, chopped
• 2 tablespoon basil, fresh
• 1/4 teaspoon pepper, black ground
• 1 tablespoon capers, drained (optional)

1. Heat the oil in a large nonstick skillet. Add the onion and garlic; stir-fry over medium-high heat about 2 minutes.

2. Add the eggplant and stir-fry about 2 minutes. Add the zucchini, green pepper, and tomatoes; stir-fry 3 minutes more.

3. Add the basil, salt, and pepper. Cover and simmer 30 minutes over low heat.

4. Uncover, stir gently, and simmer 10 minutes more. Add the drained capers. Serve hot or chilled.

Francesca's Tips

This recipe serves about 6 so make up the entire batch and store in a container for lunch or dinner during the week. Serve with fish or chicken for added protein.

Ratatouille for Six Recipe