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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A low calorie, vegetarian ratatouille. Ingredients:
1/2 cup onion, chopped |
1 garlic clove, minced |
1 tablespoon canola oil |
3 cups eggplants, peeled and cubed |
1 1/2 cups yellow squash, cut into 1/2 inch slices |
14 1/2 ounces canned chopped tomatoes with juice |
3/4 cup bell pepper, chopped |
1/4 cup broth (vegetable or chicken) |
1/4 teaspoon salt |
1/2 teaspoon black pepper |
1/2 teaspoon dried basil |
1/2 teaspoon dried oregano |
1/4 teaspoon dried rosemary |
Directions:
1. Cook onions and garlic in oil till tender. Stir in remaining ingredients. Bring to a boil then reduce heat to a simmer. Cover and cook for about 15-20 minutes or till veggies are tender and most of liquid has been absorbed. Adjust seasonings to suit taste.
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