Quick One-Pot Ratatouille

This recipe is an old stand-by for me. Though it's entirely fruit and veggie, it's incredibly filling and satisfying. I use it on nights that I'm not really in the mood for cooking but we all need a really good meal. This can either be made on the stovetop or baked in the oven if you're not partial to watching the pot.

Quick Ratatouille
1 eggplant
1 large onion
2 red peppers
1 yellow squash
1 zucchini
1 large can of diced tomatoes
1 to 2 cups vegetable broth
1/4 cup red wine (optional)
1 cup cheese for baking (optional)
2 tablespoons spicy pasta seasoning
(I use a mix of red pepper, oregano, bay leaves, basil and garlic)
Dash salt
Coconut oil for sauteeing

If baking as a casserole, preheat oven to 400 degrees F. In a large stock pot, heat about a tablespoon of coconut oil on medium-high. Throw in roughly-chopped onion and salt and give it a quick stir. Let the oil and onion sit in the pot for 3-5 minutes to caramelize. While onions are caramelizing, cut the eggplant, peppers,
zucchini and yellow squash into cubes. Throw veggies into the pot with the can of diced tomatoes and stir to mix. Add spices and mix again. At this point, you can either transfer the mixture to a large casserole dish or leave in the pot. Once the mixture is in your preferred container, add wine and just enough vegetable broth to cover. If baking, sprinkle cheese on top if preferred and pop in the oven for 20 to 30 minutes or until the top is bubbly and browned. If leaving in the stock pot, cover and lower heat to a simmer, stirring occasionally, for 20 minutes.

This recipe freezes great too if you're into making meals in advance. It pairs great with a big caesar salad and a glass of red wine! Until next time, keep it clean!