Eggplant Ratatouille

1. 1

   Coat large skillet with nonstick cooking spray.

2. 2

   Heat over medium heat.

3. 3

   Add onion, zucchini and red bell pepper, saute 5 to 7 minutes, or until vegetables are tender.

4. 4

   Add eggplant, tomatoes, Italian seasoning, salt and black pepper, bring to boiling.

5. 5

   Cover and simmer 10 minutes, stirring often, add basil and stir.

6. 6

   Serve immediately and sprinkle with Asiago cheese if desited.

No nutritional information available.

No additional tips available.