Garlic Basil Ratatouille
|Cooking time||30 minutes|
|Total time||30 minutes|
This vegetable stew is delicious over cooked couscous or your favorite rice. Sprinkle with shredded cheese and a side of green beans.
In a large soup pot, heat the olive oil over medium-high heat. Sauté the onion, bell peppers and garlic for a few minutes. Add the zucchini, yellow squash, eggplant and diced tomatoes (with juice) and bring to a simmer.
Cover the pot and simmer on low for 10 to 15 minutes, stirring frequently. When the eggplant and squash are tender, stir in the basil and pine nuts, and taste for salt and black pepper. Remove from heat and serve warm.
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