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Harvest Ratatouille

“This colorful blend, combining the best of harvest veggies, is a favorite in my house,” shares Edie DeSpain of Logan, Utah. “I serve it with plenty of crusty bread and hot linguine or fettuccine noodles.”

2 ServingsPrep: 20 min. + standing Cook: 10 min.

Ingredients

1 cup cubed eggplant
1/4 teaspoon salt
1/2 cup chopped onion
1/2 medium green pepper, diced
1 garlic clove, minced
1 tablespoon canola oil
3/4 cup diced zucchini
3/4 cup diced yellow summer squash
1 tablespoon minced fresh parsley
1 teaspoon minced fresh oregano
1/2 teaspoon dill weed
1/8 teaspoon pepper
1 medium tomato, chopped
2 tablespoons grated Parmesan cheese
Hot cooked pasta, optional

Directions

Place eggplant in a colander over a plate; sprinkle with salt and
toss. Let stand for 30 minutes; rinse and drain well.
In a large nonstick skillet or wok, stir-fry the onion, green pepper
and garlic in oil for 2-3 minutes. Add the eggplant, zucchini and
yellow squash. Cook and stir for 5-7 minutes or until vegetables are
crisp-tender.
Stir in the parsley, oregano, dill and pepper; heat through. Sprinkle

2 of 2

Harvest Ratatouille (continued)

Directions (continued)

with tomato and Parmesan cheese. Serve over pasta if desired. Yield:
2 servings.

Nutrition Facts: 1-1/4 cups (calculated without pasta) equals 155 calories, 9 g fat (2 g saturated fat), 4 mg cholesterol, 402 mg sodium, 16 g carbohydrate, 5 g fiber, 5 g protein. Diabetic Exchanges: 3 vegetable, 2 fat.