Home Cooks > Recipes > Cheese Laced Ratatouille

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Ingredients

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

Instructions

  1. 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.
  2. Stir in less sodium soy sauce, tomatoes, green pepper and oregano. Simmer, covered, 30 minutes, or until eggplant is tender.
  3. Sprinkle cheese evenly over eggplant mixture. Cover and simmer 3 minutes longer, or until cheese melts.

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