Ratatouille

Makes about 6 cups

2    zucchini, about 1 pound
1    eggplant, about 1 pound
1    medium onion, trimmed and halved
2    tablespoons olive oil
1    garlic clove, smashed and peeled
1½ pounds plum tomatoes
2    tablespoons tomato paste
1¼ teaspoons kosher salt
¼   teaspoon freshly ground black pepper
½   teaspoon dried oregano
1    sprig fresh thyme
10 fresh basil leaves, thinly sliced

Nutritional information per serving (1 cup)
Calories 176 (41% from fat) • carb. 14g • pro. 3g • fat 5g • sat. fat 1g • chol. 0mg • sod. 473mg • calc. 36mg • fiber 6g

1. Insert the dicing grid and disc. Dice zucchini,
eggplant and onion.* Reserve
in bowl.
2. Put the olive oil and garlic clove in a large
saucepan set over medium-high heat.
Once the oil is hot, add the reserved diced
vegetables. Stir to coat and allow to cook
until slightly browned and tender, about 5 to
6 minutes.
3. While the zucchini, eggplant and onion are
cooking, dice plum tomatoes. Reserve in
bowl.
4. Add tomato paste to the pan with the
cooking vegetables; stir and cook 1 to 2
minutes.
5. Add plum tomatoes, salt, pepper, oregano
and thyme sprig; stir. Cover and reduce heat
to medium and cook until tender, about 10
minutes. Remove lid and cook until liquid
is reduced and slightly thickened, about 5
minutes. Remove from heat and stir in fresh
basil. Taste and adjust seasoning as desired.
Serve hot.
*It may be necessary to clean the dicing grid after
dicing the onion. Simply use the cleaning tool as
directed on page 4.