Spicy Mediterranean Ratatouille

Serves: 6


3 tablespoons olive oil
2 cups onion, chopped
1 medium zucchini, cubed (about 2 cups)
1 medium eggplant, cubed
2 tablespoons chopped parsley
1 clove garlic, crushed
1 bay leaf
1/2 teaspoon salt
1/8 teaspoon pepper
1 can Manischewitz® Tomato Mushroom Sauce
1 (6 oz) can tomato paste
1 cup water


Place oil in a 5 quart pot, add onions and sauté over medium heat until golden brown. Add eggplant and zucchini; lower heat and cover. Cook 20 minutes, stirring occasionally. Stir in parsley, garlic, bay leaf, salt, pepper, Manischewitz® Tomato and Mushroom Sauce, tomato paste and water. Replace cover and simmer 10 minutes, stirring occasionally. Serve hot as a side dish or cold as an appetizer or canapé.

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