Ratatouille

Ingredients

• 1 tbsp olive oil
• 1/3 cup onion , chopped in bite-sized pieces
• 1 garlic clove , finely chopped
• 1/3 cup zucchini , chopped in bite-sized pieces
• 1/3 cup eggplant , chopped in bite-sized pieces
• 1/3 cup bell peppers , chopped in bite-sized pieces
• ½ cup tomatoes , chopped in bite-sized pieces (or use canned organic tomatoes)
• 1 tsp fresh parsley , finely chopped

Steps

1. If preparing this dish for younger babies, pulse the zucchini, eggplant, bell peppers, and tomatoes in a food processor to chop them into smaller pieces.
2. In a large pan, heat the olive oil and sauté the onions for 2 minutes, making sure not to burn them.
3. Add the garlic, and cook for another minute.
4. Add the zucchini, eggplant, bell peppers, and tomatoes. Sauté for one minute, then cover. Cook, covered, for 6-8 minutes.
5. Uncover and add the parsley. Cook for another minute, making sure all the vegetables are cooked thoroughly and are tender when pierced with a fork. Remove from heat.
6. Cool and serve.