Ratatouille With Mom’s Garlic & Basil Spaghetti Sauce

Ingredients

2 medium-sized zucchini, sliced
2 medium-sized yellow squash, sliced
2 small Japanese eggplant, sliced
1 medium onion, chopped
4 large garlic cloves, minced
1 can (15- ounce) diced tomatoes, well drained

Preparation

1
Heat the olive oil in a heavy, 12-inch, deep-sided skillet over medium heat. Add the zucchini, yellow squash, eggplant, onion and garlic.
2
Sautee, stirring often, until onion is wilted and transparent, about 10 minutes.
3
Add the canned tomatoes and Mom’s Garlic & Basil Spaghetti Sauce. Cook, stirring occasionally, until sauce has thickened, about 10 minutes. Stir in the Parmesan cheese, blending well. Serve hot. Serves 4 – 6.

 



Yield:

12 servings

Added:

Thursday, May 5, 2011 - 5:48pm

Creator:

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