Ratatouille Chili
Source of Recipe
Food Down Under
List of Ingredients
2 tbl extra-virgin olive oil
1 med onion peeled, and
finely chopped
2 med garlic clove peeled, minced
1 med green bell pepper stemmed, seeded,
and finely chopped
3 med Japanese eggplant - (abt 3/4 lb total) finely diced
1 1/2 tbl chili powder
3/4 tsp ground cumin
1/8 tsp cayenne pepper
1 tsp dried basil crushed
1 can low-sodium diced peeled tomatoes - (14 1/2 oz) undrained
1 can low-sodium tomato sauce - (8 oz)
3/4 cup water
1 med zucchini finely diced
1 can white beans - (15 oz) drained, rinsed,
and drained again
1/4 tsp salt - (to 1/2 tspn)
1/4 tsp freshly-ground black pepper
Recipe
In a 4-quart pot, heat the oil over medium heat. Add onion and saute 4 minutes. Add garlic, green pepper and eggplant; saute 5 minutes. (Add a tablespoon or two of water if the vegetables begin to stick to the pan.)
Sprinkle the chili powder, cumin, cayenne and basil over the vegetables; stir 1 minute. Then add tomatoes, tomato sauce and water. Simmer 10 minutes.
Add zucchini, white beans, salt and pepper. Simmer an additional 10 minutes. Serve immediately, or cool, refrigerate and reheat.
This recipe yields 4 servings.
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