¼ cup vegetable broth 
2 large bell peppers, cut into thin strips
1½ cups chopped onions
1 medium yellow squash, sliced ¼ inch thick 
2 medium zucchinis, sliced ¼ inch
1 large eggplant, cut into ½ inch thick
28 oz. can diced tomatoes, undrained
1½ tbsp. Italian seasonings cubes 
¼ cup dried parsley
1 tsp. minced garlic  
1 tbsp. Sugar
Pepper to taste

 

Spray large nonstick skillet with cooking spray; add vegetable broth and heat over medium high heat. Add onions and garlic; cook, stirring occasionally, until softened, about 5 minutes. Stir in eggplant, zucchinis, yellow squash, bell peppers, sugar, Italian seasoning and tomatoes with juice. Bring to a boil over high heat; reduce heat to low, cover and simmer 25 to 30 minutes. Stir in parsley and pepper. Cool to room temperature and freeze in freezer-safe containers for up to 3 months. Ratatouille can be thawed in refrigerator overnight or in microwave on Low. Reheat in microwave or on stovetop over medium heat, stirring frequently.

 

Nutrition per Serving		Exchanges	Carb Choices
Calories	67	3 vegetable	1
Fat	0.7 g
Carbohydrates	15 g
Protein	3 g
Cholesterol	0 mg
Dietary Fiber	3 g
Sodium	191 mg