Home Cooks > Recipes > Cheese Laced Ratatouille
Yield: Yield: 4 to 6 servings 3 tablespoons olive oil
1 medium eggplant (3/4 lb.), cut into 1-inch chunks
1 large onion, coarsely chopped
1 clove garlic, minced
3 tablespoons Kikkoman Less Sodium Soy Sauce
1 pound fresh tomatoes, chunked
1 medium-size green pepper, cut into 1-inch squares
1 teaspoon dried oregano leaves, crumbled
1 cup (4 oz.) shredded Cheddar cheese
- Heat oil in large skillet or Dutch oven over medium heat. Add eggplant, onion and garlic; sauté 8 to 10 minutes, or until onion is translucent, stirring constantly.
- Stir in less sodium soy sauce, tomatoes, green pepper and oregano. Simmer, covered, 30 minutes, or until eggplant is tender.
- Sprinkle cheese evenly over eggplant mixture. Cover and simmer 3 minutes longer, or until cheese melts.