Eggplant-Veggie Stew
- SERVES
- 6
- COOK TIME
- 15 Min
Ratatouille is basically a veggie stew that's swimming in a tomato sauce. Our delicious diabetic version that we call Eggplant-Veggie Stew cooks up quickly and comes packing lots of old-fashioned taste.
What You'll Need
- 1 (1-pound) eggplant, peeled, cubed
- 1 package (12-ounce) frozen seasoning blend (celery, onions, peppers, parsley)
- 1 zucchini, sliced
- 1/2 cup reduced-sodium pasta sauce
What to Do
- Combine eggplant, seasoning blend, zucchini and 2 tablespoons water in large heavy pan. Heat until mixture boils, then reduce heat to low and cover.
- Cook for about 10 to 15 minutes or until vegetables are tender and drain.
- Return eggplant mixture to pan. Add pasta sauce and stir until sauce heats through.