Quick Eats: Ratatouille

 A simply, easy & healthy meal.  You can also add in a meat if you wanted.  In tonight's version, we added in sausage.   We ate our ratatouille on top of couscous, but is also delicious with angel hair pasta, orzo, rice. 

Recipe:

- 2  Japanese eggplants
- 1 small onion chopped
- 1 tsp minced garlic
- 2  zucchini
- 1 398-ml can diced tomatoes
- 1 can chickpeas, drained and rinsed
- 1/4 cup chopped roasted red pepper
- Cilantro, chopped
- Fresh basil, for garnish
- Grated Asiago cheese, for garnish
 

In a deep, non-stick skillet, sauté eggplant over moderately high heat for 2 minutes until lightly golden. Cook in batches, if necessary. Transfer to a plate.  In same skillet, sauté onion for 2 minutes. Season with salt and pepper, add garlic and zucchini and continue cooking until onion is translucent.Add tomatoes with juice, chickpeas, roasted red pepper, cooked eggplant and ground coriander. Bring to a gentle boil, then reduce heat to a simmer. Top with basil and cheese to serve.

Verdict:

A quick healthy option for dinner.  We love it.