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Ratatouille for Pizza, Pasta, or Potatoes

Categories: Low-fat, Make ahead, Vegetarian
Type: Side Dishes

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

Serves: Serves: 8


  • 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

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  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.
  • 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:

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

To order this book go to Amazon.

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