Easy Ratatouille  

Makes 4 servings 

Tender vegetables combine with aromatic herbs, balancing taste with texture. This hearty, plant-based dish pairs well with brown rice or quinoa for a nourishing meal. 

Ingredients  

1 large or 2 medium eggplants, cut into 1-inch cubes  

3 tablespoons olive oil   

1 medium zucchini, chopped   

1 medium onion, chopped   

1 tablespoon fresh thyme, chopped   

1 tablespoon minced garlic   

2 medium tomatoes or 3 canned plum tomatoes (drained), chopped  

1 can low-sodium garbanzo beans  

1/2 cup minced fresh parsley or basil to garnish 

Salt and freshly ground black pepper to taste   

Directions 

1. Heat oil in a large skillet over medium heat
2. Add the eggplant, sprinkle with salt and pepper, and cook, stirring occasionally, until soft and golden, about 15 to 20 minutes.  
3. Add the zucchini and garbanzo beans to the pan to cook, stirring occasionally, until they soften, about 2 or 3 minutes.
4. Add the onion, garlic, and thyme and cook for another 2 minutes.
5. Add the tomatoes and cook until they are soft but not mushy. 
6. Garnish with fresh basil or parsley. Serve over brown rice or quinoa. 

Contributor: Elizabeth Coover, RD, CSP, LDN 

(Adapted from The New York Times article)