Brownbagging my lunch

[vamysteryfan]

I take my lunch to work a couple of times a week. I usually want something more than a sandwich, though. I'll make a dish on Sunday and put the servings into separate containers and freeze them. They defrost over the morning and I use the microwave to warm them up.

This is a dinner-sized serving of ratatouille.



This is essentially a stew. You'd be surprised how much liquid the tomatoes give up.

Ingredients

- 1 large eggplant, or several smaller ones
- 2 medium courgettes (zucchini)
- 1 onion
- 1 bell pepper (amy color but red is pretty)
- 2 tomatoes (more if small)
- 2 cloves garlic
- 2 tablespoons chopped basil, oregano or marjoram (or a mix)
- 2 tablespoons chopped parsley (optional)
- 4 tablespoons olive oil (Iusually use less)
salt to taste
Container: large skillet with cover
Servings: 4
Prep Time: 30 minutes

Directions

Cut eggplant, zucchini, pepper and onion into cubes of about 1/2 inch. Mince or press the garlic. Finely chop the tomatoes, retaining seeds and juice.
Heat 2 tablespoons olive oil in a large skillet over medium heat. Sauté the eggplant until it begins to brown a little. Remove eggplant, add to the pan the remaining 2 tablespoons olive oil, the onions, zucchini and peppers. Cover, reduce the heat and cook for 10 minutes.
Add garlic and tomatoes and cook 5 minutes. Add the browned eggplant and the chopped herbs and cook until all vegetables are tender - 10 to 15 minutes.
Add salt to taste and serve hot or at room temperature.