Leafy Ratatouille

Serves 4-6


1 jar Leafy Greens Sauce
1 zucchini
1 whole yellow onion
1 whole red bell pepper
1 whole eggplant
1/4 cup extra virgin olive oil
3 cloves garlic (minced)
Sprig of fresh rosemary
1/2 tsp fresh thyme
sea salt and black pepper

A handful of fresh basil, for garnish


Dice the eggplant (skin on) into 1/2 inch cubes and roughly chop the onions and peppers. In a large pan, heat the oil and saut√© the onions, garlic and herbs until caramelized. Add the peppers and eggplant to the pan, season and cook for about 5 minutes stirring occasionally, until slightly browned. Add Leafy Greens Sauce, cover and simmer for 5-10 minutes. Serve hot as a main dish or as a side dish. 

Garnish with fresh leafy basil.

Have it hot or cold, as a main dish or as a side... this quick and delish dish is a family pleaser!
Photo by Jen Segal

Photo by Jen Segal