In this lighter version of bruschetta, crisp zucchini stands in for bread. The ratatouille is delicious left over (even cold), so go ahead and make a double batch to enjoy on pizza or pasta.
2 teaspoons olive oil
1 cup chopped yellow onion
2 1/2 cups chopped eggplant
1/2 cup chopped red bell pepper
1 cup halved grape tomatoes, divided
1 teaspoon minced garlic
1/2 cup lower-sodium vegetable stock
1 tablespoon white wine vinegar
2 teaspoons granulated sugar
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons small fresh basil leaves, divided
1 pound zucchini, cut diagonally into 1/2-inch-thick slices
1 garlic clove, halved
1 ounce goat cheese, crumbled (about 1/4 cup)
Added sugars 1g
Calcium 3% DV
Potassium 9% DV
How to Make It
Heat oil in a medium stockpot over medium-high. Add onion; cook, stirring occasionally, until translucent, 4 to 5 minutes. Add eggplant; cook, stirring occasionally, until softened, 4 to 5 minutes. Add bell pepper, 1/2 cup tomatoes, and minced garlic to onion mixture; cook, stirring occasionally, until softened, 4 to 5 minutes.
Process remaining 1/2 cup tomatoes in a blender until smooth. Add pureed tomatoes, stock, vinegar, sugar, salt, and black pepper to onion mixture. Bring to a boil, stirring occasionally. Reduce heat to low; cover and simmer until mixture is the consistency of marmalade, about 20 minutes. Remove from heat; cool to room temperature, about 15 minutes. Stir in 1 tablespoon basil.
Rub zucchini slices with cut sides of garlic clove; discard garlic. Top each zucchini slice with 1 1/2 tablespoons ratatouille. Top evenly with goat cheese, and sprinkle with remaining 1 tablespoon basil. Serve at room temperature.
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