Learn how to make Ratatouille Dip, one of Rita's recipes to reduce stomach cancer risk.

Ratatouille Dip

Ingredients

  • 1 tablespoon olive oil
  • 1 small eggplant, peeled and chopped
  • 1/3 cup chopped yellow onion
  • 1/3 cup chopped green pepper
  • ¼ cup chopped fresh parsley, divided
  • 2 cloves garlic, minced
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons sugar
  • 2 teaspoons Italian seasoning
  • 1 large tomato, peeled and chopped
  • Whole-grain crackers

Directions

  1. Heat oil in large nonstick skillet. Add eggplant, onion, green pepper, 3 tablespoons parsley, garlic, lemon juice, sugar and Italian seasoning. Heat for 5 minutes.
  2. Add tomato. Simmer 5 minutes or until vegetables are crisp-tender. Spoon into serving bowl Sprinkle with remaining parsley.
  3. Serve immediately with crackers or refrigerate until ready to serve.

Makes 3½ cups.