Serves: 6
Total Calories: 136


1/4 cup polyunsaturated oil
3 cloves garlic
3 large onions, cut into rings
3 green peppers
1 medium eggplant, peeled and sliced into 1/2 inch cubes
2 medium zucchini, cut into 1/2 inch cubes
1 yellow summer squash, cut into 1/2 inch cubes
1 can diced tomato
1 (6-ounce) can tomato paste
1 tablespoon basil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper


Sauté the garlic cloves in a Dutch oven in 3 tablespoons of oil until they are translucent. Add one portion at a time of each of the vegetables, tomato paste and the diced tomatoes, sprinkling each layer with basil, salt and pepper. Add the remaining oil over the top, cover and cook over low heat for 30 minutes. Stir occasionally to prevent sticking. Serve hot or chilled.

Nutritional Facts:

Serves: 6
Total Calories: 136
Calories from Fat: 0

This Ratatouille recipe is from the The Happy Heart Cookbook Cookbook. Download this Cookbook today.

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