Ratatoullie

Melanie B

By
@MelBelle

Great way to use up your garden veggies.
2 WW points


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Comments:

Serves:

8

Prep:

20 Min

Cook:

30 Min

Method:

Stove Top

Ingredients

1 1/2 Tbsp
olive oil
1/2
onion chopped fine
2 clove
crushed garlic
1
eggplant
2
zucchini
1
red bell pepper
1 large can(s)
diced tomatoes
basil, fresh
salt and pepper to taste
pinch
sugar

Directions Step-By-Step

1
Put about 1 1/2 TBS olive oil into an 8-qt pan, add 1/2 onion chopped fine, 2 cloves garlic finely diced and saute. Add 1 eggplant peeled and chopped into bite sized pieces,
2 zucchini chopped into bite sized pieces, 1 red bell pepper chopped into small pieces, 1 large can diced tomatoes with the juice. Add about 1/2 c water and let simmer for 30 minutes. Add several sprigs of chopped fresh basil, salt, pepper and a pinch of sugar. Let simmer for 30 more minutes or until veggies are tender.
You can also add chopped cooked chicken.
Freezes well.
2
For a non-vegeterian/non-vegan meal, you can add chopped cooked chicken and use chicken stock instead of water. Freezes well.

About this Recipe

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: Italian
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy
Hashtags: #Eggplant, #zucchini