Belly up to a big bowl of this deliciously chewy, ratatouille stewy!
Yield: 8 servings
Prep Time: 45 minutes
Cooking Time: 30 minutes
3 medium onion; chopped
4 clove garlic; minced
2 medium eggplant; chopped (peel if skin is thick)
2 medium green pepper; cut into strips
2 medium red pepper; cut into strips
4 medium yellow squash; diced
6 medium tomato; diced (or 2-3 8oz. cans diced tomatoes)
1 can (16 oz) Tomato paste
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon black pepper
juice of 1 lemon
Saute the onion and garlic in 1 Tablespoon olive oil until onions are clear. Add remaining ingredients, cover and cook over medium heat for 30 minutes or until all vegetables are soft. Stir often to prevent sticking.
Serve plain, over brown rice or whole grain pasta.
Nutrition Analysis (per serving):
Total fat=0.98 g
dietary fiber=6.7 g
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