Ratatouille Recipe | @Atkins

Ingredients

• 1 unpeeled eggplant (548g), diced
• 1/3 cup extra virgin olive oil
• 2 teaspoons minced or pressed fresh garlic
• 1 teaspoon salt
• 1/2 teaspoon dried rosemary
• 1/2 tablespoon dried thyme leaves
• 1/4 teaspoon black pepper
• 1 medium zucchini (196g), diced
• 1 medium yellow summer squash (196g), diced
• 1 small tomato (91g), diced
• 1 small red bell pepper (74g), diced
• 1 small onion (70g), diced