Ratatouille Topping for Baked Potatoes
6 ounces red bell pepper – cut into 3/8-inch dice
1 pound tomatoes – cut into 3/8-inch dice
5 tablespoons olive oil
12 ounces eggplant – cut into 1/2-inch dice
6 ounces onion – cut into 3/8-inch dice
2 1/2 ounces garlic – chopped
8 ounces zucchini – cut into 3/8-inch dice
2 teaspoons rosemary – chopped
2 tablespoons tomato paste
1/4 cup water
salt – as needed
In saute pan over high heat, heat 3 tablespoons of the oil. Saute eggplant until tender and lightly browned. Drain on paper towels.
In same pan, heat remaining oil. Add onion and cook until soft, but not colored; add garlic and cook one minute more. Add zucchini and bell pepper; cook until slightly soft.
Add eggplant, tomatoes, rosemary, tomato paste and water; simmer for 20 minutes. Season with salt.
Serving Ideas : Tip: Serve on baked potatoes or offer as a topping choice for a baked potato bar.