Oil-Free Ratatouille

Ingredients

• 2 yellow onions
• 8 cloves garlic
• 1 cup low sodium veg broth (divided)
• 1 eggplant
• 1 bay leaf
• 1/2 tsp oregano
• 1/2 tsp thyme
• 1/2 tsp rosemary
• 28 oz can crushed tomatoes - drained (no salt added)
• 1 acorn squash
• 1 red bell pepper
• 2 zuchinni
• 1 Tbs parsley
• 1 Tbs fresh basil
• 1 Tbs balsamic vinegar

Instructions

1. 1

   Preheat oven to 400° F

2. 2

   Roughly chop onions and add to a large dutch oven

3. 3

   Peel and chop garlic - add to pot

4. 4

   Add 1/2 cup veg broth and a pinch of salt and pepper

5. 5

   Saute onions 5-10 min until softened

6. 6

   While onions are cooking, cut off ends of eggplant and peel skin

7. 7

   Cut into 1" planks and then cube, then drain tomatoes

8. 8

   When onions are soft, add eggplant and tomatoes to pan

9. 9

   Season with bay leaf, oregano, thyme, and rosemary and place entire pan into hot oven

10. 10

    Bake uncovered for 40 min

11. 11

    Meanwhile prepare the rest of the veggies

12. 12

    Slice zuchinni, roughly chop red peper, and peel and cube the squash

13. 13

    Carefully remove pan after 40 min and mash or blend using remaining 1/2 cup veg broth

14. 14

    Stir in all remaining ingredients and mix well

15. 15

    Return to oven for an additional 20-25 minutes

16. 16

    Remove pan from oven and cover for 10 minutes

17. 17

    Serve hot or cold alone, or with bread, rice, pasta, or potatoes