Potassium Packed Recipe

Here is a recipe to enjoy...

Susan's Potassium Packed Ratatouille

This recipe is a great accompaniment to meats, poultry, fish, tofu, pasta—any can be mixed in as well. It can also be put in a food processor or blender and used as a dip with crackers, bread, etc. This recipe tastes even better if made ahead (hours or even a day).

1 small onion, washed and chopped
1 Tbsp olive or canola oil
1 medium eggplant, washed and diced (leaving the skin on is preferable—more antioxidants!)
2-3 small-medium zucchini squash, washed and diced
1 8-ounce package sliced mushrooms
1 28-ounce can chopped or crushed tomatoes
1 6-ounce can tomato paste
1 tsp. cinnamon
2 tsp. dried or 1-2 Tbsp fresh chopped basil
½ tsp. red pepper flakes, optional
1 large clove garlic, washed, peeled and chopped
½ cup red wine, optional

In a stockpot, heat oil and add onion. Cook until tender. At medium heat, add eggplant, zucchini, mushrooms, tomatoes and tomato paste. Add a little water (about ½ cup) or wine to prevent scorching. Also stir in cinnamon, basil, and red pepper (if desired). Cover and simmer 20-30 minutes or until vegetables are tender. Stir in raw garlic. Makes 6 servings. Per serving (without wine): 105 Calories, 4 gm PRO, 3 gm FAT, 19 gm CHO, 5 gm Fiber, 540 mg Sodium, 884 mg Potassium.