Ratatouille

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 1 lb mushroom, cleaned and quartered (, baby bella or a mix)
• 2 cloves garlic, minced
• 1 medium onion, halved and sliced
• 2 medium eggplants, cubed
• 1 (28 ounce) can chopped italian tomatoes, and juices (plum)
• 1/4 cup dry wine or 1/4 cup dry red wine (optional)
• 1 -2 green bell pepper, cleaned and cut into chunks
• 1 -2 small zucchini, slice 1,cube the other
• 2 -4 tablespoons olive oil (more if needed)
• 1 teaspoon crushed dried oregano
• 1 teaspoon dried basil
• salt and pepper, to taste
• grated parmesan cheese or locatelli cheese, for garnish (optional)

Recipe

• 1 in a large, deep skillet, heat oil, add onions, and mushrooms.
• 2 saute; until onions are clear.
• 3 add zucchini, eggplant and garlic, continue cooking until eggplant starts to brown.
• 4 add remaining ingredients (except cheese), and cook 5 minutes, taste and adjust spices to your liking.
• 5 simmer until zucchini is tender (about 5-10 minutes).
• 6 serve as a light meal with crusty bread, as a side dish, or as a pasta sauce (with extra tomatoes added).
• 7 sprinkle top with grated parmesan or locatelli cheese.