Ratatouille With Mom’s Garlic & Basil Spaghetti Sauce
By: Toni Leigh
Published: Thursday, May 5, 2011 - 5:48pm

Ingredients




1/2 cup extra-virgin olive oil
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
3 cups Mom’s Garlic& Basil Spaghetti Sauce
1/2 cup grated Parmesan cheese

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.