Lo-Cal Ratatouille

Course : Vegetables
Serves: 4
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Ingredients:

2 cups tomato juice
2 pounds zucchini -- sliced
2 cloves garlic
1/2 small green pepper -- chopped
8 ounces eggplant cooked, cut into 1/8 inch wedges
8 ounces cherry tomatoes -- halved
 

Preparation / Directions:

In a saucepan, combine 1 cup of tomato juice, zucchini, garlic and pepper. Cook over low heat for 30 minutes; add eggplant, tomatoes and rest of juice. Cook 5 minutes longer or until heated through.


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