Eggplant Ratatouille 

2 large eggplant (skinned and cubed)
1 yellow squash (cubed)
1 zucchini (cubed)
1 pound browned hamburger
Almond milk ricotta
1/2 cup sugar-free spaghetti sauce
Olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
Add all cubed vegetables to roasting pan. Drizzle with olive oil, salt, pepper, garlic powder. With hands, toss vegetables with seasoning until completely covered.
Roast at 350 degrees, tossing occasionally, until brown. Remove from oven and spread browned hamburger over vegetables. Drizzle with warm spaghetti sauce.  Crumble ricotta over hamburger, garnish with basil.

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