Ratatouille

2  cups		zucchini
1		med onion
1  cup		Swanson Fat Free 33% less sodium Chicken Broth
1  tablespoon		Olive Oil
1		Eggplant - Fresh, Unpeeled
1		Garlic Clove - Fresh
1  cup		Tomatoes - Sliced
1  cup		Red Pepper
1/2  cup		Mushrooms - Fresh, Sliced

Tip: For nutritional information on all the ingredients in Ratatouille just click on each ingredient name. Then adjust the serving size for any Ratatouille ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Chop eggplant in chunks, slice zucchini and cut onion into quarters.

In chicken broth, simmer the cubed eggplant till tender. In separate pan in 1 T olice oil saute onion, garlic, (cubed red pepper and sliced mushrooms if desired). When tender, add to eggplant mixture. Add tomatos, fresh or canned, and sliced zucchini, 1 1/2 t. herbes de provence, 2 bay leaves and salt and pepper to taste. Stir and cook on medium heat until flavors are melded together and zucchini in tender (not mushy).