Ratatouille

Ingredients

• 1 tbsp Vegetable oil
• 1 piece(s) Yellow onion (peeled and chopped into 1/4 inch pieces)
• 4 piece(s) Garlic, peeled and minced
• 1 piece(s) Eggplant (peeled and diced into 1/4-1/2 inch pieces)
• 2 piece(s) Zucchini (diced into half inch pieces)
• 1 tsp Red bell pepper (cored, seeded, and diced into 1/4 inch pieces)
• 1 tsp Dried basil
• 1/2 tsp Dried oregano
• 3 cups Canned low-sodium tomatoes, including the juice or fresh tomato
• 1 piece(s) Lemon, quartered
• 1/2 tsp Chopped fresh basil leaves

Instructions

1. Put the pot on the stove over medium-low heat and when it is hot, add the oil. Add the onion and garlic and cook until golden, about 10 minutes.
2. Add the eggplant, zucchini, bell pepper, basil, and oregano and cook, covered, until the eggplant is very, very soft, about 40 minutes.
3. Add the tomatoes and cook, uncovered, for 20 minutes. Serve right away, garnished with lemon quarters and basil, or cover and refrigerate up to 3 days.

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