Asiago, Eggplant & Tomato Ratatouille

Asiago, Eggplant & Tomato Ratatouille

Ingredients

1/4 cup Pompeian OlivExtra Plus
1 1/2 cups chopped green bell pepper
1 cup chopped onions
8 ounces eggplant, cut into 1/2-inch cubes (3 cups)
2 medium, fresh garlic cloves, minced
1 pint sweet grape tomatoes, halved
1/2 of a 15.5-ounce can, preferably no salt added cannellini or navy beans, rinsed and drained
1/3 cup Pompeian Burgundy Cooking Wine
3 tablespoons Pompeian Red Wine Vinegar
1/4 teaspoon dried red pepper flakes
1/2 cup chopped fresh basil, or to taste
1 ounce grated Asiago cheese

Preparation

Heat 1 tablespoon oil in large nonstick skillet over medium high heat. Cook peppers and onions 4 minutes or until onions are translucent, stirring frequently. Add eggplant and garlic; cook 5 minutes or until eggplant is tender. Stir in tomatoes and beans, and cook 3 minutes. Add wine, vinegar, and pepper flakes. Cook 2 minutes or until tomatoes are slightly soft.
Remove from heat, stir in basil and salt and pepper to taste. Sprinkle evenly with cheese.

Nutrition information per serving, 1/8 of recipe:
Calories: 130
Total Fat: 8g
Cholesterol: 5mg
Protein: 3g
Carbohydrates: 11g
Sodium: 115mg

Serves
Serves 8 (1/2-cup servings)