Ratatouille Spaghetti

• 16-ounce package spaghetti cooked
• 1 28-ounce can of crushed tomatoes
• 1 medium onion chopped
• 2 garlic cloves crushed
• 1 tablespoon dried parsley
• 1 eggplant chopped into one-inch cubes
• 2 medium zucchini cubed
• 1 red pepper cut into one-inch cubes

1. Place all ingredients, except spaghetti, into a large Dutch oven and place over medium high heat.
2. Bring to a boil then reduce to a simmer and cook until vegetables are tender, about 10 minutes.
   • You can also cook it for 6 hours in a crockpot over low heat or in the microwave on full power for 15 minutes.
3. Serve the ratatouille over cooked spaghetti.

Makes 8 servings. Serving size: 1¼ cups

Nutritional analysis per serving:

• Calories 280
• Calories from Fat 10
• Saturated Fat 0g
• Total Fat 1g
• Cholesterol 0mg
• Sodium  250mg
• Total Carbohydrate 56g
• Dietary Fiber 5g
• Protein 10g

Exchanges: 3 breads, 3 vegetables