Ratatouille

Great vegetarian (its even actually vegan!) dish, now that all the summer vegetables are fresh and in full swing!! Lentils can be left out, but they add protein, fiber, iron, folate and a different texture :)

1 large eggplant, diced
1 medium zucchini, diced
1 12 oz can diced tomatoes
1 red bell pepper, diced
2 portabella mushroom caps, diced
½ cup brown or yellow lentils (cooked separately ahead of time)
1 clove garlic, minced
1 shallot, sliced
¼ cup golden raisins
1 tablespoon olive oil
¼ teaspoon dried oregano
¼ teaspoon dried basil

1.Heat oil in sauce pot over medium heat. Add garlic and shallot, when they become fragrant, add everything else – EXCEPT LENTILS - stir well
2.Cover and let cook on medium-low for about 20 minutes stirring occasionally to prevent burning on bottom until all vegetables are soft (volume will be reduced by about 1/3)
3.Stir in lentils – cook 5 minutes more

ENJOY!! (with some fresh crusty bread)