Zucchini, yellow squash, tomatoes, onion and garlic!  What could be better?

Oh yeah, try adding eggplant!  If you have never used eggplant, this is a good introductory dish.

This makes a wonderful side dish loaded with cancer fighting nutrients and lots of flavor. This can be used as a side dish, served over rice or as a flavorful marinade over fish or chicken.

You can add any veggies you like, get creative, and enjoy!

Lisa B. Smith, RDN is a Registered Dietitian Nutritionist with the Southern Ute Shining Mountain Health and Wellness.

Anti-Inflammatory Ratatouille

Ingredients:

• 1small eggplant, ½” cubed
• ½ teaspoon salt
• 3 teaspoons olive oil
• 1 onion, diced
• 1 zucchini, cut into ½” cubed
• 1 yellow squash, cut into ½” cubed
• 1 bell pepper (red/orange/yellow), diced
• 4 Roma tomatoes, diced
• 4-5 garlic cloves, minced
• 1 14oz can crushed tomatoes
• 1 tablespoon fresh thyme
• 1/2 teaspoon dried sumac
• Crushed red pepper (optional)
• Salt and pepper to taste

Directions:

1. Cut up eggplant, place in a bowl, sprinkle with ½ teaspoon salt, toss and let rest for 15 minutes.
2. In the meantime, cut up remaining ingredients as indicated above.
3. Heat a large pan or deep skillet to medium-high, place 1 teaspoon of olive oil.
4. Add onions and sauté for 3- 5 minutes, or until translucent and fragrant.
5. Add another teaspoon of olive oil along with the zucchini, yellow squash, and bell pepper and Roma tomatoes and garlic, cook for 6-8 minutes, stirring occasionally.
6. Add the remaining olive oil and the eggplant and sauté for 6-8 minutes.
7. Add the crushed canned tomatoes and thyme, simmer for 15- 20 minutes (or until desired tenderness) to allow flavors to meld, stirring occasionally.
8. Sprinkle with sumac and stir to combine. Add salt and pepper to taste.

Serves 6-8

Nutrients per serving: 72 Calories, 2g Fat, 12g Carbohydrates, 4g Fiber, 2g Protein

Other ingredients that you might want to try: Corn, beans, green chilis, spinach, all

Indigenous foods that fight cancer. All minimally processed plant foods have health benefits such as antioxidants, anticancer and anti-inflammatory nutrients, and can help prevent chronic disease.

Green and yellow squash: Loaded with Vitamin C and antioxidants that support the immune system.

Bell peppers: Includes compounds that fight cancer called capsaicin.

Tomatoes: Rich with Vitamin C and carotenoids and other cancer-fighting compounds.

Garlic and onions: Decrease inflammation and slow cancer growth, contain antimicrobial properties.

Sumac: Rich in antioxidants, helping to reduce inflammation and may help prevent cancer.