Ratatouille Italiana

An Italian twist on the French classic, this dish is extremely versatile. It can be enjoyed on its own, over pasta, as a side, however you like! Plus it’s vegan, dairy free, & gluten free.

We personally loved it over pasta with sausage.

Ingredients:

1 white onion

4 cloves garlic

3 tablespoons extra virgin olive oil

2 eggplants

3 medium zucchini

1 jar Mezzetta Artisan Ingredients Italian Plum Tomato Marinara

1/2 cup chopped fresh parsley

cayenne pepper

black pepper

sea salt

Directions:

Dice the onion

Finally chop the garlic or use a garlic press

Peel & chop the eggplant into small cubes

Chop the zucchini into small cubes

Add the onion, garlic, & first 2 tablespoons of olive oil into a pan & sautΓ© over medium heat until the onions are translucent

Add in the eggplant & the third tablespoon of olive oil, then continue cooking until eggplant is soft

Add in the zucchini

Once the zucchini is thoroughly cooked as well, turn down your heat to low & stir in the marinara

Stir in the parsley as well as small dashes of cayenne pepper & black pepper, plus a pinch of sea salt to taste

Enjoy!

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