Quick ratatouille | Heart and Stroke Foundation

Ingredients

• 2 tbsp (25 mL) canola oil
• 1 medium onion, chopped
• 1 clove garlic, crushed
• 1 medium eggplant, large-diced
• 1 red pepper, chopped coarsely
• 3 cups (750 mL) tomatoes, chopped
• 2 small zucchini, halved and sliced
• 1 tsp (5 mL) ground thyme
• 2 tbsp (25 mL) tomato paste
• 1 tsp (5 mL) ground oregano
• 1 tsp (5 mL) dried basil
• 1 tsp (5 mL) granulated sugar