Ratatouille
1 small zucchini, sliced
1 medium size eggplant, cut into 1 inch pieces
1 red bell pepper, chopped
2 ripe tomatoes, diced
2 cloves of garlic, minced
1 onion, sliced thin
5 TB olive oil
1 TB Signature Spices Herbes de Provence
1 tsp Salt
In a large skillet cook the onion and the garlic in the olive oil until the onion is
softened. Add the eggplant and cook until the eggplant is softened. Stir in the
Herbes de Provence, salt, zucchini and the bell pepper and cook for 15 minutes.
Stir in the tomatoes and cook until the vegetables are tender. Serve warm or chilled.
