Ratatouille ("Garden Relish")

Looking to eat healthier by getting your daily supply of vegetables? This veggie-packed ratatouille will do the trick. It’s even okay to freeze this garden relish if you feel the batch is too big for you.

Serves: 8

Cooking Time: 30 min

Ingredients

• 1/4 cup olive oil
• 4 garlic cloves, minced
• 2 large green bell peppers, cut into 1-inch chunks
• 2 medium onions, cut into half-moons
• 1 large eggplant, cut into 1-1/2-inch chunks
• 3 medium zucchini, cut into 1-1/2-inch chunks
• 1 tablespoon chopped fresh parsley or 1 teaspoon dried
• 1 tablespoon chopped fresh basil or 1 teaspoon dried
• 2 (14-1/2-ounce) cans diced tomatoes, drained
• 1/4 cup red wine vinegar
• 2 tablespoons sugar
• 1 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. In a large skillet, heat the oil over medium-high heat; sauté the garlic, bell peppers, and onions for 5 minutes, or until tender.
    
2. Add the eggplant and zucchini; mix well, and cook for 5 minutes. Stir in the parsley, basil, and diced tomatoes; mix well.
    
3. Reduce the heat to medium-low and cook for 15 minutes. Stir in the remaining ingredients and heat for 2 to 3 minutes before serving.

Serving Suggestion

Serve hot or cold along with practically any entree.