Ratatouille

I just scored a seemingly yummy recipe from AJ – my awesome aunt.   I cannot wait to try it, but being as though I will be out of town this weekend, I thought I’d post it here for anyone who wants to try it…

ratatouille recipe

1 medium onion chopped

2 cloves garlic, crushed/chopped

1/2 jalapeno (seeded) diced

2  zucchini, chopped

1 cup cremini (baby bella) mushrooms, sliced

2 small (or 1 large) red bell pepper chopped

1 med sized eggplant, peeled and chopped

2 cups sweet potato, peeled and chopped

1 jar marina sauce (I used about 20oz of a 24 oz organic tomato basil marinara sauce)

1/2 cup vegetable broth  (I didn’t measure, just eyeballed it)

4 oz low fat mozzarella cheese

Salt and Pepper

1. Heat 1 Tbsp Extra Virgin Olive Oil in large pan over medium high heat
2. Add Onion and garlic — cook, stirring 5 minutes or until onion is tender
3. Add all the chopped veggies (I added as I chopped) and cook, stirring for another 5 or so minutes. Season with Salt and Pepper to taste.
4. Add Vegetable broth and Marinara and mix well.
5. Transfer to a baking dish, sprayed with Pam
6. Bake at 350 for 30 minutes
7. sprinkle top with 4-6 oz low-fat mozzarella cheese
8. bake another 15 minutes

ENJOY

I can’t wait to make this!  Punky will be excited to eat just like Remi!