Garden Ratatouille

1  teaspoon		Olive Oil
1		Garlic Clove - Fresh
1/2  cup		White Onion - Chopped
1  cup		Eggplant - Fresh, Cubes
3/4  cup		Red Bell Pepper - Fresh, Chopped
2  cups		Muir Glen Tomatoes - Diced, Canned
1/2  cup		Zucchini - Fresh with Skin, Chopped
1  cup		White Beans - Canned
1  teaspoon		Basil - Dried, Ground
1  teaspoon		Ground Oregano
1/2  teaspoon		Ground Thyme
1/8  cup		Parsley - Fresh, Chopped

Tip: Click on the ingredient links to learn the nutritional information for all the Garden Ratatouille ingredients. The serving size for any ingredient in Garden Ratatouille may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

In a 4-quart Dutch oven or saucepan, heat olive oil over medium heat. Add garlic and onions and cook, stirring often, until softened, about 6 to 7 minutes. Add eggplant; stir until coated with oil. Add peppers; stir to combine. Cover and cook for 10 minutes, stirring occasionally to keep vegetables from sticking.

Add tomatoes, zucchini, beans and dried herbs; mix well. Cover and cook over low heat about 15 minutes, or just until eggplant is tender. Add fresh parsley, season to taste with salt and pepper and serve.