Rataouille

This dish is very rustic Italian. It's super easy, loaded with fresh veggies and perfect for dipping with crusty bread. This is great for feeding a large crowd and it's not short on taste!

warning: please excuse the crappy lighting photo. It does not do the beautiful colors justice

Ingredients

1 tbsp olive oil

1 chopped medium onion

2 minced garlic cloves

3 cups cubed eggplants (peeled or not, we like them skin on)

1 chopped medium green bell pepper

2 cubed medium zucchini

1 cup chopped hearty mushrooms, such as baby bellas or cremini

1 14oz can Italian Seasoned tomatoes or regular chopped tomatoes with a good dash of italian seasoning

A little mozzarella cheese to top

Your favorite crusty bread

Directions

Heat oil in a large skillet over medium heat. Add the chopped onion and garlic, heat until tender.

Add remaining veggies and tomatoes (with juice) and bring to a boil. Reduce heat, cover and simmer over medium low heat for 10-15 minutes or until veggies are tender.

Uncover and cook for about 5 minutes or until most liquid is evaporated.

Nutrition

This makes 4 servings (it can be easily doubled), this is for 1. This does not include bread.

Est. WW points: 2

Calories: 127

Fat: 3.9 g

Carbs: 22 g

Fiber: 5.7 g

Sugar: 8.6 g

Protein: 3.9g

Enjoy!