Recipes

Eggplant ratatouille

By Andria ⋅ January 14, 2008 ⋅  Email This Post ⋅  Print This Post ⋅ Post a comment

Ingredients:

• 1/2 onion, chopped
• 1 fennel bulb, coarsely chopped
• 1 small zucchini, chopped
• 1/2 red bell pepper, diced
• 2 cups peeled and chopped eggplant
• 1 can diced tomatoes (14 oz)
• 1 tsp dried Italian seasoning
• 1/4 tsp salt
• 1/2 tsp freshly ground black pepper
• 2 T chopped fresh basil
• Polenta (optional)
• Asiago (optional)

Directions:

1. Coat large skillet with nonstick cooking spray. Heat over medium-high heat. Add onion, fennel, zucchini, and red bell pepper. Saute 5-7 minutes, or until vegetables are tender.
2. Add eggplant, tomatoes, Italian seasoning, salt and black pepper; bring to boiling. Cover and simmer 10 minutes, stirring often; add basil and stir. Serve immediately over polenta and sprinkle with Asiago cheese, if desired.