Ratatouille

Who participates in meatless Monday's???  While I have attempted a few times, we have not been successful.  Even if you are a meat lover, I think you will find this recipe fulfilling.  I know my picky husband did!

I served this with brown basmati rice.

Ratatouille
Source:   Southern Living Magazine- January 2012
Ingredients:

• 1 green bell pepper (I omitted because I don't like peppers)
• 1 red bell pepper  (I omitted because I don't like peppers) 
• 1/2 pound zucchini
• 1/2 pound yellow squash
• 1 large onion, coarsely chopped
• 2 garlic cloves minced
• 3 Tbps. olive oil
• 2-14.5 oz cans diced tomatoes
• 1 small eggplant (about 1 lb.), peeled and cut into 1 inch pieces
• 1/4 tsp. salt
• 2 tbsp. chopped fresh basil or 2 tsp. of dried basil (what I used)
• Cooked Brown Rice

Directions:

1. 1. Cut first 5 ingredients into 1-inch pieces.
2. 2. Sauté onion and garlic in hot oil in a large skillet over medium heat 5 to 7 minutes or just until onion is tender. Stir in tomatoes and next 2 ingredients, and sauté 8 to 10 minutes or just until eggplant begins to soften. Stir in bell peppers, zucchini, and squash; cover and cook, stirring occasionally, 8 to 10 minutes or until vegetables are tender and liquid is slightly reduced. Stir in basil. Add salt and freshly ground pepper to taste, and sauté 3 minutes.

Serve over or with brown rice.