Ratatouille, with a twist

Ingredients for 4 servings:

• 1 eggplant(s)
• 1 red bell pepper(s)
• 1 onion(s)
• 1 garlic clove(s)
• 2 tsp olive oil
• 1 chili pepper(s)
• 1 can of tomatoes, peeled
• salt and pepper
• Cumin, ground

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

oriental, suitable for WW

Wash the eggplant and dice. Wash the bell pepper and slice. Peel the onion and dice roughly. Peel and slice the garlic. Wash the chili pepper (or dried chili) and slice it finely. Heat the olive oil and sauté the onion and garlic in it. Add the chili pepper, eggplant, and bell pepper. First, add the peeled tomatoes, without any juice, to the sautéed vegetables. After a short time, when the tomatoes are also sautéed, add the tomato juice and sauté everything for a few more minutes. Season with salt, pepper, and cumin. I like to serve this dish with yogurt (0.1%) with garlic and a hint of fresh mint. Note: I recommend a red bell pepper; it adds a little sweetness to the dish. WW per serving = 0.5 P (without yogurt).