Ingredients:

Serving Size : 6
• 3 tablespoons extra virgin olive oil -- add more as needed
• 1 each red onion -- diced
• 2 cloves garlic -- chopped
• 1 each green bell pepper -- diced
• 1 each red bell pepper -- diced
• 3 each zucchini -- diced
• 1 each eggplant -- peeled and diced
• 2 tablespoons basil -- chopped
• 24 ounces tomato sauce -- or 2 each, 12oz cans
• salt and pepper -- to taste

Instructions and Comments:

Pre heat your oven to 400 degrees

Heat the olive oil in a large cast iron skillet. Add the red onion, garlic, and peppers. Cook until vegetables are translucent.

Add the zucchini and eggplant. At this point it may be necessary to add more olive oil. Continue to cook for about 5 minutes. Season with salt and pepper.

Dish out the vegetables into a shallow casserole dish. Cover with the tomato sauce and bake, covered, for 20 minutes.

Nutrition:
Per serving: 153 Calories (kcal); 7g Total Fat; (38% calories from fat); 4g Protein; 22g Carbohydrate; 0mg Cholesterol; 694mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates

NOTES : Serve Ratatouille with anything from the grill. Great with grilled meats and poultry.