Green Olive Ratatouille Antipasto

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Green Olive Ratatouille Antipasto

 

2 tablespoons olive oil

3 cloves garlic, minced

2 cups eggplant, diced and peeled

1 medium zucchini squash, diced

1 medium yellow crookneck squash, diced

1 14 1/2 ounce can pasta ready diced tomatoes, undrained

1/2 cup olives stuffed with pimiento, halved crosswise

2 tablespoons sun dried tomatoes in oil, chopped

1 tablespoon balsamic vinegar

1/2 teaspoon freshly ground black pepper

1/8 teaspoon salt

1/4 cup grated Parmesan cheese

 

Heat oil in a large deep skillet over medium heat. Add garlic; cook 1 minute.

Add eggplant and squash; cook 3 minutes, stirring frequently. Add tomatoes;

bring to a boil over high heat. Reduce heat; simmer uncovered 10 minutes or

until vegetables are tender. Remove from heat; stir in olives, sun dried

tomatoes, vinegar, pepper and salt. Let stand until cooled to room temperature.

Stir in cheese. Serve as a side dish or as an appetizer with toasted French

bread rounds or endive spears. Makes 8, 1/2 cup servings.