Ratatouille

Ingredients

• 2 large, beefsteak tomatoes

• 1 medium eggplant (1 pound), diced into ½-inch cubes

• 1 large red, orange, or yellow bell pepper (about 8 ounces), cut into ¾-inch squares

• 1 medium-to-large zucchini (about 8 ounces), diced into ½-inch cubes

• 1 large yellow squash (about 8 ounces), diced into ½-inch cubes

• 3/4 cup vegetable broth

• 1 cup spaghetti sauce (homemade or store bought)

• 1 large, sweet onion, chopped

• 8 cloves garlic, pressed or minced, or 1 Tblsp. garlic paste

• 1 tsp. honey

• 2 tsp. dried oregano

• ¼ cup chopped fresh basil, optional, but good

• 1 teaspoon fine sea salt

• ¼ teaspoon red pepper flakes, more or less to taste

Preparation

1. Dice vegetables.

2. Heat a large skillet over medium heat. Lightly spray with Pam.

3. When hot, add vegetables. Stir well.

4. Add broth and seasonings, except fresh basil.

5. Cover and simmer 10-15 minutes.

6. Stir well and add spaghetti sauce and honey.

7. Simmer 10 minutes more, stirring once.

8. Remove from heat and stir in fresh basil.

9. Serve as a stew with bread or over baked potatoes, brown Basmati rice or noodles.