Eggplant Ratatouille

10 ingredients
6 steps

Ingredients

  • 12 medium onion, chopped
  • 1 small zucchini, chopped
  • 12 red bell pepper, diced
  • 2 cups peeled and cubed eggplants
  • 1 (14 1/2 ounce) can diced tomatoes
  • 1 teaspoon dried Italian seasoning
  • 14 teaspoon salt
  • 12 teaspoon ground black pepper
  • 1 tablespoon chopped fresh basil
  • asiago cheese (optional)

Directions

  1. 1
    Coat large skillet with nonstick cooking spray.
  2. 2
    Heat over medium heat.
  3. 3
    Add onion, zucchini and red bell pepper, saute 5 to 7 minutes, or until vegetables are tender.
  4. 4
    Add eggplant, tomatoes, Italian seasoning, salt and black pepper, bring to boiling.
  5. 5
    Cover and simmer 10 minutes, stirring often, add basil and stir.
  6. 6
    Serve immediately and sprinkle with Asiago cheese if desited.

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