Ratatouille

Vegetarian

Serves 4.

Ingredients

• 1 small eggplant, cut into 1" cubes
• 1 medium red onion, diced
• 3 cloves garlic, finely minced
• 1/2 tsp. cinnamon
• 1/4 tsp. black pepper
• 1 cup dry white wine
• 8 plum tomatoes, coarsely chopped
• 1 medium zucchini, sliced
• 1 small pepper, diced
• 1/2 cup tomato puree
• 1 T. fresh basil, minced
• 1 T. olive oil

Preparation

In a large pot, combine eggplant, garlic, onion, cinnamon, black pepper, and wine. Simmer, covered, at medium temperature until eggplant begins to soften (about 10 minutes). Add tomatoes and simmer for 5 minutes. Add zucchini and bell pepper and simmer for another 5 minutes. Stir in tomato puree, basil, and olive oil. Heat through and serve over pasta.

Source: Adapted from Health Smart Gourmet Cooking by Arlyn Hackett

From: In the Bag: September 28-30, 2004