Vegetarian Ratatouille

Ingredients:

• 1 tsp olive oil

• 1 cup chopped leek

• 1 (28-ounce) can no sugar added diced tomatoes, undrained

• 1 small to medium eggplant, diced

• 1 small to medium zucchini, diced

• 1 bell pepper, diced

• 1 tsp salt

• 1⁄4 tsp black pepper

• 2 tbsp sliced basil leaves

Instructions:

• Heat oil in a large saucepan over medium-high heat. Add the leek and cook, stirring occasionally, until lightly browned, about 3 minutes. Add the tomatoes and bring to a boil.

• Add the eggplant, zucchini, bell pepper, salt, and black pepper; return to a boil. Reduce the heat to low and simmer, covered, stirring once or twice, until the vegetables are softened, about 15 minutes. Stir in the basil.

• Serve at once or cover and refrigerate for up to 5 days.