ratatouille-24 This plate is extremely versatile: you can serve it as a side to your meat, eggs or tofu, lay it out on pizza dough for a quick at home pizza, use it as stuffing for zucchini or even as a sauce for your pasta. Make a big quantity, you’ll want to eat it all guaranteed!

3 tbsp olive oil
1 large onion, chopped
2 garlic cloves, chopped
1 eggplant, cut in cubes
2 yellow peppers, seeded and cut in cubes
1 box of diced tomatoes, drained
2 zucchini, cut in cubes
8 oz white mushrooms, quartered
10 ml dried basil (or 30 ml of fresh)
salt and pepper, to taste

1. In a large pot or skillet, heat olive oil and sauté onion and garlic for 2 minutes or just until the onions are transparent.
2. Add the eggplant, peppers and tomatoes. Season and let them simmer for 20 minutes.
3. Add the mushrooms, zucchini and basil, simmer for 15 minutes or until all the veggies are cooked well

Written by Marie-Ève Caplette, Registered Dietitian and Half Your Plate Campus ambassador

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