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 EV olive oil
3 cloves garlic (minced)
Sprig of rosemary
1/2 tsp thyme
salt & pepper


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 sauté 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 at room temperature as a side. 

A simple, delicious & rustic dish. No creepy ingredients!

Have it hot or cold, as a main dish or as a side... this quick and delish dish is a family pleaser!
Nonna's Leafy Ratatouille

Nonna's Leafy Ratatouille