Ratatouille

Nasunin, an anthocyanin from eggplant peels, is a potent antioxidant and free-radical scavenger, and has protective activity against lipid peroxidation. (lipid peroxidation is the process whereby free radicals "steal" electrons from the lipids in cell membranes, resulting in cell damage)

Ingredients

2 tablespoons olive oil

3 cloves garlic, minced

2 teaspoons fresh chopped parsley

1 eggplant, cut into 1/2 inch cubes

 Sea salt to taste

1 cup grated Vegan Parmesan cheese or vegan daiya cheese ( soy free dairy free cheese)

2 zucchini, sliced

2 medium yellow squash, cubed

1 large onion, sliced  cone #4

2 cups sliced fresh mushrooms cone #4

1 green bell pepper, sliced thinly with knife

1 chopped red bell pepper

2 large tomatoes, chopped

Directions

Pre- Heat 5 qt pan or 7 qt on medium-low heat.

Add oil, onions, eggplant and garlic and cook until browning occurs.

Add all remaining vegetables except tomatoes.

Season with salt and pepper.

Cook over medium heat until clicking occurs on the vapo valve then turn to low-15 to 20 minutes.

Add the chopped tomatoes, cheese and parsley.

Serve with rice, quinoa or pasta.