Recipe: Pisto Manchego (Spanish Ratatouille)

PISTO MANCHEGO (SPANISH RATATOUILLE)

1 small eggplant
2 large tomatoes, seeded and diced
1 onion, chopped
1 red bell pepper, seeded and cut in 1/2-inch strips
1 medium yellow squash, diagonally cut in 1/2-inch slices
1 medium zucchini, diagonally cut in 1/2-inch slices
2 jalapeno peppers, seeded and cut in fine strips
1 garlic clove, minced
1 tablespoon fresh thyme leaves, or 1 teaspoon dried
2 teaspoons minced fresh rosemary, or 1/2 teaspoon dried
Cooking spray (preferably olive oil-flavored) Salt and freshly ground pepper to taste
2 ounces fresh goat cheese, cut into 6 slices (for serving)

Preheat the oven to 375 degrees F. Spray a lasagna pan with non-stick cooking spray.

Cut the eggplant vertically into 8 wedges. Cut each wedge crosswise into 1/2 inch slices. Place the eggplant in a large bowl. Add the tomatoes, onion, pepper, squashes, jalapeno, garlic, thyme and rosemary. With your hands, toss to coat the vegetables with the herbs. Season to taste with salt and pepper. Spread out the vegetables in the prepared pan and spray generously with cooking spray to coat.

Bake the vegetables 30 minutes, stirring them twice. The vegetables should be about half cooked. Let them stand, in the pan, until just warm.

Heap the pisto onto six salad plates. Top each serving with a slice of goat cheese, and serve.

Each of the six servings contains 95 calories and 4 grams of fat
Source: written for the American Institute for Cancer Research by Dana Jacobi