Ratatouille is a rustic Mediterranean dish that can be created with a variety of fall vegetables. Start with eggplant and add a combination of onions, zucchini, peppers, and tomatoes. Prepare it with only vegetables or add sausage for extra flavor. Ratatouille also makes a great topping for pizza or serve it as Brochette on toasted French bread

2 tablespoons olive oil, divided 1 large onion, diced seasoned salt to taste (e.g. Lawry?s seasoned salt) pepper to taste 4 cups diced eggplant 4 cups diced zucchini (peeled and soft center & seeds removed) 4 cups diced red and green bell peppers 2 teaspoons minced garlic 1 teaspoon Italian seasoning 1 can (15 ounces) diced seasoned tomatoes with green chilies 4 ounces cooked Italian low fat sausage, optional 1/2 cup white wine or fat-free chicken broth, if needed salt, pepper, and hot red pepper flakes to taste 1 cup grated fresh Parmesan cheese

In a large skillet, add 1/2 tablespoon oil. Add onions and cook until translucent. Lightly sprinkle with seasoned salt and pepper. Remove from skillet and set aside. Add 1/2 tablespoon oil to skillet and cook eggplant over high heat until it is lightly brown. Sprinkle with seasoned salt and pepper. Remove from skillet and set aside. Repeat with zucchini and then the peppers.

Return all vegetables to the skillet and add garlic and Italian seasoning. Add tomatoes and simmer for 20 minutes or until flavors have blended. If desired, add wine or chicken broth for extra sauce or to thin to desired consistency.

If desired, add cooked and crumbled Italian sausage.

Add salt, pepper, hot red peppers to taste.

When ready to serve, sprinkle with cheese. Pass extra cheese at the table.

Serve on cooked pasta, rice or mashed potatoes.

Serves 4

Nutritional Information per serving:

Calories 260 Fat, gm.: 13 Protein, gm.: 13 Carbs, gm.: 23 Cholesterol, mg.: 15 Fiber, gm.: 6.0