Freezer Friendly Stovetop Ratatouille

Adapted from Not Your Mother’s Make-Ahead and Freeze Cookbook

Yield – 4 servings

Preparation Time – *35 minutes

Cooking Time – 30 minutes

Ingredients

• 3 Tbsp olive oil
• 1 small red onion, chopped
• 4 garlic cloves, crushed
• 1 red bell pepper, seeded and diced
• 1 green bell pepper, seeded and diced
• 2 small zucchini, sliced into 1/4 inch half moons
• 1 eggplant, cubed
• 15 oz. can diced tomatoes with their juices
• 1 tsp dried basil
• 1 tsp dried oregano
• 3 stalks fresh thyme leaves
• Salt and pepper to taste
• Mozzarella cheese shreds, optional garnish
• Loaf bread (or rice if GF)

Directions

• *Add the cubed eggplant to a colander and sprinkle with about 2 tsp salt. Let sit for about 25-30 minutes. Rinse well before using in this recipe.
• Add the olive oil to large sauce pan and saute the onion and garlic for 3-5 minutes. Add the bell peppers, zucchini, eggplant, diced tomatoes, basil, oregano and thyme leaves. Cook over medium heat for 25 minutes, stirring often. Vegetables will soften and form until a delicious ratatouille. Season with salt and pepper to taste.
• Serve Stovetop Ratatouille with optional mozzarella cheese garnish, and loaf bread (or rice if GF).
• To Freeze: Don’t overcook the vegetables. Let cool completely in the refrigerator before freezing in meal-size portions in plastic baggies or containers.
• To Thaw: Add to the refrigerator and thaw overnight.
• To Reheat: Add to sauce and and simmer on low for 10-15 minutes, or until heated through.