Eggplant Ratatouille

From Emerson School Student Teacher (1997), modified by Barb Dyche Estes

Try this served with roast chicken (the kind from supermarkets work just fine) for a quick dinner and easy lunch to bring to work. This is my favorite “diet” food.

1 Large eggplant, peeled and cubed

1-2 Bell pepper(s), diced

1 Large onion, peeled and diced

2 Medium jalapeno peppers, diced

¾ Cup olive oil

2 Six-ounce cans tomato paste

2 Cans water

1/3 Cup wine vinegar

2 Tbsp. sugar

1 Tbsp. oregano…more can be added depending on taste

1 Tbsp. garlic powder (or a couple of cloves of fresh garlic, crushed)

Salt and pepper to taste

Taco chips

Simmer eggplant, green pepper, jalapeno pepper, and onion in ¾ cup oil until soft. Combine tomato paste with water and rest of ingredients. Simmer approximately 45 minutes. Pour into a bowl. Serve warm or at room temperature. Serve with taco chips or and/or meat.