86 calories

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Ratatouille

You will need:

• 1/2 c. chopped onion
• 1 clove garlic (I use minced)
• 1 T. olive oil
• 3 cups cubed & peeled eggplant
• 1 medium zucchini or yellow summer squash, halved lengthwise & chopped in 1/4 inch slices (1 1/2 c)
• 1 cup chopped, peeled tomatoes or one 7.5 oz can, undrained & chopped (I used canned and add extra)
• 3/4 c. chopped green sweet pepper
• 3 T. dry white wine or water
• 1 T. snipped fresh basil (or dried, which I used)

In a large skillet, cook onion and garlic in hot oil over medium heat until tender.  Stir in eggplant, zucchini, tomatoes, pepper, wine, 1/8 tsp salt, & 1/8 tsp black pepper. 

Bring to boiling; reduce heat.  Simmer, covered over medium-low heat about 10 minutes or until vegetables are tender.

Uncover and cook about 5 minutes more or until most of the lquid has evaporated, stirring occasionally.  Stir in basil. 

Serve to your husband & baby.  Watch the baby eat more than your husband.  Wipe shocked look off your face.  Who said babies will only eat hot dogs?