Garden Ratatouille

2 Tablespoons olive oil

1 Medium onion -- chopped

2 Cloves garlic -- minced

1 Medium green bell pepper -- thinly sliced

1 Medium red bell pepper -- thinly sliced

2 Cups fresh mushrooms -- sliced

2 Medium zucchini -- thinly sliced

1 Medium eggplant -- peeled & cubed

3 Tablespoons fresh basil -- minced

28 Oz Pasta Sauce -- see directions

1/2 Cup grated Parmesan cheese

This recipe uses Rag? Chunky Gardenstyle Super Vegetable Primavera Pasta Sauce. Preheat oven to 400 degrees F. In a large skillet, heat 2 tablespoons oil ove r medium heat. Add onion, garlic, green and red peppers, and mushrooms. Saut? until vegetables are tender. Remove and set aside. Saut? zucchini and eggplant , adding more oil as needed. Return saut?ed pepper mixture to skillet. Add basi l and sauce; simmer 5 minutes over low heat, stirring occasionally. Spoon vege table mixture into shallow baking dish. Evenly sprinkle with cheese. Bake, cov ered, 25-30 minutes or until bubbly. Serves 6.

Formatted by Sherilyn Palmer dojspalm@sprint.ca