• 2 tablespoons olive or vegetable oil• 1 cup chopped bell peppers• 1 cup chopped zucchini• 1 cup chopped onion• 1 cup diced eggplant, skin on• 3 garlic cloves, finely minced• 1 cup canned pasta sauce (tomato

based)• ½ cup water• 2-3 tablespoons fresh or ½ tablespoon

dried basil• ½ teaspoon black pepper

NOTE: This recipe can easily be doubled or tripled.

1. Sauté chopped bell peppers, zucchini, onion, eggplant and garlic in oil until tender, about 15 minutes.

2. Add the pasta sauce, water, basil, and pepper.

3. Simmer until vegetables are tender, stirring from time to time.

OPTION: Yellow squash can also be used in this recipe.

MAKES 8 SERVINGSServing Size: ½ cupCost Per Recipe: $4.10Cost Per Serving: 52 cents

SOURCE: Jackie Walters, Extension Specialist, University of KentuckyCooperative Extension Service

NUTRITION FACTS PER SERVING: 60 calories; 3.0 g total fat; 0.5 g saturated fat; 0 g trans fat; 0 mg cholesterol; 85 mg sodium; 7 g carbohydrate; 1 g fiber; 1 g protein; 8% Daily Value of vitamin A; 35% Daily Value of vitamin C; 2% Daily Value of calcium; 4% Daily Value of iron

Educational programs of Kentucky Cooperative Extension serve all people regardless of race, color, age, sex, religion, disability, or national origin.

SEPTEMBER RECIPE • 2010 FOOD AND NUTRITION CALENDAR

QUICK RATATOUILLE

• Cabbage• Grapes• Pears

BEST BUYS

Know the uses of different varieties of produce. This will allow you to choose the best quality and least expensive fruits and vegetables for your purposes.

TIP

• Grilled chicken breast• Quick Ratatouille• Seasoned whole grain rice• Pears and cottage cheese• Low-fat milk

MAKE IT A MEAL

• 1 bell pepper

• 1 small zucchini

• 1 medium onion

• 1 eggplant (need 1 cup, diced)

• Garlic (need 3 cloves)

• Canned pasta sauce (need 1 cup)

• Basil (need 2-3 tablespoons fresh or ½ tablespoon dried)

GROCERY LIST