Ratatouille

By velma

W/W points 1

Ingredients

• 1 small eggplant cut into 1 inch pieces
• 1 red bell pepper cut into one inch pieces
• 1 zucchini cut into one inch pieces
• 1 yellow squash cut into one inch pieces
• 1 14oz can diced tomatoes
• 1/2 cup fresh basil leaves
• 1/2 tsp oregano
• 3/4 tsp salt
• 1/4 sp sugar
• 1 tbsp olive oil
• 1 onion thinly sliced
• 3 cloves garlic
• 2 tbsp parmesan cheese shavings

Details

Servings 6

Preparation

Step 1

Heat oil in dutch oven.
Add onion, garlic and cook stirring occaisionally until softened about 5 min.
Add eggplant, and bell pepper. cook stirring frequently until peppers have softened about 5 minutes
Stir in zucchini squash tomatoes salt oregano and sugar bring to boil. Reduce heat and simmer covered stirring occaisionally until vegetables are tender and flavors are blended about 20 minutes.
Remove from heat stir in basil sprinkle with parmesan,