Ingredients
2 tsp (10 mL) butter
1 small onion, chopped
1 garlic clove, chopped
1/2 cup (125 mL) butternut squash, finely diced
1 small zucchini, finely diced
1/2 red bell pepper, finely diced
1/2 cup (125 mL) mushrooms,quartered
1 small eggplant, finely diced
1 plum tomato, finely diced
1 tbsp (15 mL) fresh basil, chopped
3/4 cup (180 mL) tomato or vegetable juice
1/4 cup (60 mL) tomato paste
1/2 (125 mL) to 1 cup (250 ml) cooked rice or pasta
1 1/2 cups (375 mL) Canadian Mozzarella, grated
salt
freshly ground pepper
Preparation
In a saucepan, melt butter and brown onion, garlic and squash for 5 minutes.
Add zucchini, bell pepper, mushrooms and eggplant. Cook 5–7 minutes. Season.
Incorporate tomato and basil. Turn off heat and let rest with lid on for 1 minute.
Purée the ratatouille in a food processor or blender.
Add tomato or vegetable juice and tomato paste.
Blend until it resembles spaghetti sauce.
Pour over cooked rice or pasta.
Top with Mozzarella and melt in oven.
Tips
Serving suggestion:
Pour over a slice of toasted bread instead of rice or pasta.
Variations:
Canadian Mild Cheddar, Swiss cheese.
– Recipe and photo courtesy of Dairy Farmers of Canada
