Easy Ratatouille

Serves 4 with leftovers

• 1 tablespoon olive oil
• 1 large eggplant, peeled and cut into 1½ inch cubes
• 1 red bell pepper, seeded and coarsely chopped in 1" pieces
• 1 green bell pepper, seeded and coarsely chopped in 1" pieces
• 1 large onion coarsely chopped
• 3 medium zucchini cut in ¾" slices
• 6 cloves garlic, minced
• 2 large carrots cut in ½" slices
• 1 28-ounce can diced tomatoes with juice
• 2 tablespoons capers
• 1/4 cup ripe olives, pitted and sliced
• 1/2 teaspoon black pepper

1. Spray oil in a large skillet over medium high heat. Sauté eggplant cubes stirring con-stantly, until eggplant browns and starts to soften, about 5 minutes. Set aside.
2. Heat olive oil in large skillet and sauté peppers, onions, zucchini, garlic, and carrots until onions are soft and transparent, about 8 to 10 minutes.
3. Add tomatoes, capers, olives, eggplant, and black pepper. Bring to a boil, cover, and simmer 30 minutes until all vegetables are very tender and liquid is reduced. Then serve.

Per Serving: 195 calories, 7 gm protein, 36 gm carbohydrate, 5 gm fat, 1 gm sat fat, 3gm mono fat, 0 mg cholesterol, 11 gm fiber, 501 mg sodium