Market Ratatouille

SERVINGS: 4

Ingredients

• 2 large eggplants, cubed (about 4 cups)
• 1 medium onion, diced
• 4 cloves garlic, minced
• 2 large summer squash, cubed (about 4 cups)
• 4 cups tomatoes, cubed
• Fresh or dried thyme, 1 tbsp
• Olive oil
• Salt and pepper, to taste
• Fresh basil, stemmed and torn
• Optional: tomato paste

In a large pot, saute the eggplant over medium heat for 5-10 minutes, until soft and starting to brown. Transfer to a plate to cool. Saute squash and onions in oil for 10-15 minutes, until squash has softened and is beginning to brown. Add the garlic and cook until it colors, then add the eggplant, tomatoes, and season. Option to add up to 1 tablespoon tomato paste. Bring to a simmer and cook for 10 minutes, until tomatoes are cooked through and the liquid has thickened. Taste and adjust. Serve topped with fresh basil.

Thank you to our sponsor, Arizona Complete Health, for this fresh and healthy recipe.