Microwave Ratatouille

1 large eggplant or 6 small eggplant (I used small)

3 zucchini – a mix of green and yellow

1 medium red onion

1 green bell pepper

5 medium tomatoes – chopped (or a can of diced tomatoes)

3 tablespoons olive oil

3 teaspoons Italian seasoning

Garlic

Salt and pepper

Cut the eggplant in ½ inch slices. Thinly slice the onions. Place in a microwaveable dish and drizzle with olive oil. Cover with cling wrap (pierce the cling wrap) or wax paper and cook on high for about 5 minutes (I used wax paper). Meanwhile cut the zucchini in ½ inch slices and dice the bell pepper. Remove dish from microwave. Add zucchini, bell pepper, garlic, salt and pepper. In a bowl mix the chopped tomatoes and Italian seasoning together. Pour over the vegies in the dish. Cover with the cling wrap or wax paper and microwave on high for 7 to 10 minutes. Remove from microwave and let stand for 3 to 5 minutes.

I served it with country style mashed potatoes. And sprinkled grated parmesan reggiano and basil on the ratatouille. Yumm!

---

The holidays are over! It is always a blessing to fill them with fellowship, family and food but soon we all need to get back to the activities of our lives. Meals need to be simplified, and for most of us we need to reduce the calories. I arrived home and wanted some tasty comfort food. When opening the refrigerator a few peppers, tomatoes and zucchini were the only fresh options amongst all the holiday snacks and treats that remained. Ratatouille is one of my favorite eggplant meals, and so I decided to try a microwave version of one of my favorite recipes. It worked. The microwave version was yummy enough to serve to guests. Try it.

#ratatouille