EGGPLANT RATATOUILLE

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MAKES 8 side-dish or 4 main-dish servings

PREP TIME: 20 Minute(s)

COOK TIME: 26 Minute(s)

INGREDIENTS

2 Tbsp. olive oil
1 medium red onion, sliced
2 cloves garlic, sliced
2 lbs. Japanese eggplant, halved lengthwise and cut into 1/4-inch-thick slices*
2 small zucchini, cubed (about 3/4 lb.)
1 yellow bell pepper, cut into chunks
2 Knorr® Reduced Sodium Chicken flavor Bouillon Cubes, crumbled
1 cup warm water
2 medium tomatoes, chopped
1/4 cup finely chopped fresh parsley

PREPARATION

Heat olive oil in a large nonstick saucepot over medium-high heat and cook onion and garlic until tender, about 3 minutes, stirring occasionally. Stir in eggplant and cook about 3 minutes. Stir in zucchini, yellow pepper and Knorr® Reduced Sodium Chicken flavor Bouillon Cubes dissolved in warm water. Reduce heat and cook covered about 10 minutes. Stir in tomatoes and cook until tender, about 10 minutes. Remove from heat and stir in parsley. Serve over hot cooked rice and sprinkle with shredded Manchego or grated Parmesan cheese.

*SUBSTITUTION: Use 1 large eggplant (about 2 lbs.), cut into 3/4-inch cubes.

Knorr Dips

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New! Knorr® Roasters™

The easy, no-mess way to juicy, flavorful chicken.