1/4 cup minced shallots
3 Tbsp minced garlic
1 cup diced red onion
2 Tbsp extra virgin olive oil
1/2 cup tomato paste or tomato juice
3 1/4 cups diced zucchini
2 cups diced yellow squash
1 1/2 cups diced red bell pepper
1 1/2 cups diced yellow bell pepper
2 2/3 cups peeled, diced eggplant
1 med tomato, peeled and diced
1 tsp sea salt
1 tsp white pepper
1/3 cup chopped fresh basil
2 Tbsp chopped fresh oregano
Tip: For a thinner ratatouille sauce, use tomato juice instead of tomato paste. Sodium content will also be about 100 mg less.
In medium saucepan, sauté shallots, garlic and red onion in olive oil. Add tomato juice and cook over medium heat about 5 minutes.
Combine all other ingredients and continue to cook over medium high heat for 10 minutes, or until vegetables are tender.
|Servings||8 (3/4 cup ea.)|