Tonight involved this Ratatouille

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Not this Ratatouille

Tonight’s meal was derived from buying an eggplant.  I am trying to incorporate more/new veggies in our meals and I bought an eggplant at the farmer’s market.

Here are the ingredients:

1 medium eggplant cut and cubed like this How to cut an eggplant

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1 small can of tomato paste

1 cup diced tomatoes, drained

one small onion chopped

one small zucchini sliced and cut in halves

one small yellow squash sliced and cut in halves

1 teaspoon minced garlic

basil, s&p, and red pepper flakes to taste

Preheat oven to 375 degrees.  Combine all ingredients in a medium bowl and make sure tomato paste is spread evenly throughout the bowl (as in no big globs)

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Lay two pieces of aluminum foil on a baking sheet.  Spread veggie mixture into the center.  Make a packet. Fold in two sides to the middle and the ends in coming together in the middle.

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Bake for about 25 minutes.  In the meantime, make polenta per directions.  I mixed one cup polenta to 3 cups of water. Boil until thick and water is absorbed.

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Once finished baking, let packet cool.  Open slowly and let the steam out.

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Serve over polenta and enjoy 🙂

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Filed under Dinner, Sides

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