Food & Recipes

Ratatouille for Pizza, Pasta, or Potatoes

Ratatouille, a sweet Italian mixture of vegetables and sauce will become one of your family's favorites.

Serves: 8

Ingredients:

• 1/4 cup vegetable broth
• 1 1/2 cups chopped onions
• 1 teaspoon minced garlic
• 1 large eggplant, cut into 1/2-inch cubes
• 2 medium zucchinis, sliced 1/4-inch thick
• 1 medium yellow squash, sliced 1/4-inch thick
• 2 large bell peppers, cut into thin strips
• 1 tablespoon sugar
• 1 1/2 tablespoons Italian seasoning
• 28-ounce can diced tomatoes, undrained
• 1/4 cup dried parsley
• Pepper to taste

Directions:

1. Spray large nonstick skillet with cooking spray; add vegetable broth and heat over medium-high heat.
2. Add onions and garlic; cook, stirring occasionally, until softened, about 5 minutes.
3. Stir in eggplant, zucchinis, yellow squash, bell peppers, sugar, Italian seasoning and tomatoes with juice.
4. Bring to a boil over high heat; reduce heat to low, cover and simmer 25 to 30 minutes. Stir in parsley and pepper.
5. Cool to room temperature and freeze in freezer-safe containers for up to 3 months.
6. Ratatouille can be thawed in refrigerator overnight or in microwave on Low. Reheat in microwave or on stovetop over medium heat, stirring frequently.

Tips: Ratatouille can be served hot or cold. It can be served as a side dish or as topping for cooked pasta or baked potatoes, or baked on a pre-made pizza crust for 12 to 15 minutes in 400F oven.

Excerpted from Cook Once, Eat for a Week by Jyl Steinback. Copyright © 2003 by Family Fit Lifestyle, an Arizona Corporation.

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