Sunday Night Cooking Challenge (on Wednesday)

One-Pot Rataouille, from Sunset Magazine

3 tablespoons olive oil
2 cloves garlic, minced
2 cans (14 1/2 oz. each) diced tomatoes
8 ounces eggplant, rinsed and diced
About 1/2 teaspoon salt
About 1/4 teaspoon pepper
1 pound bell peppers, diced
8 ounces zucchini, diced

I added:
Couscous, Quinoa, or pasta
Goat Cheese

The recipe also called for these ingredients but I didn’t use them and it turned out great:
8 ounces yellow summer squash, diced
3/4 cup chopped fresh basil leaves

1. In your biggest frying pan, heat 1 1/2 tablespoons olive oil over medium-high heat. Add garlic and simmer for about a minute.
2. Add tomatoes (with juice), eggplant, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 cup water and bring to a simmer. Cover, reduce heat, and simmer, stirring occasionally, until eggplant is soft when pierced, about 10 minutes.
3. Prepare couscous or grain of your choice according to package directions.
3. Stir in bell peppers, zucchini, and yellow squash. Return to a simmer, cover, and cook until squash is tender when pierced, 8 to 10 minutes longer.
4. (I skipped this step) Stir in basil and remaining 1 1/2 tablespoons olive oil. Add more salt and pepper to taste.
5. Serve on top of the couscous and sprinkled with goat cheese. The goat cheese is key as it brings it to a new level of delish that will make you happy to eat it for lunch the next few days!