Ratatouille

1 onion, finely chopped

1 clove garlic, crushed

1 green pepper, chopped

1 small eggplant, diced

1 zucchini, diced

1 can tomatoes (or two medium fresh tomatoes, peeled, seeded and chopped)

1/4 tsp basil

1/4 tsp oregano

2 TBS tomato puree (can add a little Splenda to cut the acidic taste)

Spray pan with olive flavored Pam.  Add onion and garlic and cook until translucent.  Add green pepper, zucchini and eggplant.  Cover and simmer 15 minutes.  Add tomatoes to onion mixture.  Add tomato puree.  Place in a dish.

*Good topping for rice, baked potato or pasta

0 Points or all CORE