Ratatouille With Mom’s Garlic & Basil Spaghetti Sauce

Ingredients

2 medium-sized zucchini, sliced

2 medium-sized yellow squash, sliced

2 small Japanese eggplant, sliced

1 medium onion, chopped

4 large garlic cloves, minced

1 can (15- ounce) diced tomatoes, well drained

Heat the olive oil in a heavy, 12-inch, deep-sided skillet over medium heat. Add the zucchini, yellow squash, eggplant, onion and garlic.

Sautee, stirring often, until onion is wilted and transparent, about 10 minutes.

Add the canned tomatoes and Mom’s Garlic & Basil Spaghetti Sauce. Cook, stirring occasionally, until sauce has thickened, about 10 minutes. Stir in the Parmesan cheese, blending well. Serve hot. Serves 4 – 6.

12 servings

Thursday, May 5, 2011 - 5:48pm