Beef Meatloaf with Ratatouille


4 tablespoons olive oil

1 medium-sized onion peeled thickly sliced

2 cloves garlic crushed or diced

2 green peppers cored, seeded and thickly sliced

2 red peppers cored, seeded and thickly sliced

1 in eggplant sliced rounds

2 in zucchinis sliced rounds

1 in yellow squash sliced rounds

1 28 oz can whole tomatoes plain, fire roasted or with herbs

1/2 cup fresh basil leaves diced and loosely packed

2 teaspoons oregano

1/2 teaspoon salt

1/2 teaspoon pepper


Purchase made in-house beef meatloaf from deli. Cover in foil and reheat at 350F until warm through.

In a large pot on medium heat, heat olive oil. Add onion, garlic and peppers and cook until tender. Approximately 7-10 minutes. Add eggplant, zucchini and yellow squash and cook another 5 minutes. Add seasonings and canned tomatoes. Stir. Reduce heat, cover and simmer for 30 minutes. Adjust seasoning to taste.

This dish will leave you with leftovers. Feel free to reduce ingredients or serve leftovers with pasta another night.