Quick Ratatouille



1 small eggplant (about 1 lb.)

1 medium onion

2 cans (16 ounces each) zucchini in tomato sauce

2 Tbsp. tiny capers

1/4 cup vinaigrette or bottled Italian salad dressing

  1. Trim off the stem end of the eggplant. Cut the eggplant into 1-inch cubes. Coarsely chop the onion. In medium saucepan, combine the eggplant, onion and zucchini with its sauce. Bring the mixture to a simmer over high heat. Cook, stirring occasionally, until the eggplant is tender, about 6 minutes.
  2. Stir in the capers and continue cooking for 2 minutes longer. Remove from the heat and stir in the vinaigrette.

Serve with roast chicken or as an appetizer spooned on slices of bread or crackers. Also makes a great omelet filling

1 Serving: calories 80 total fat 4 g cholesterol 0 mg sodium 480 mg

Serves 8