Ratatouille Chili Recipe
- 1 clove garlic, minced
- 1 tablespoon oil
- 1 small eggplant, peeled and cut into 3/4-inch cubes
- 2 medium zucchini cut into 3/4-inch cubes
- 1 teaspoon ground oregano
- 1/4 teaspoon ground red pepper
- 1 (14.5 ounce) can Italian-style stewed tomatoes, undrained
- 1 (15 ounce) can HORMEL® Chili No Beans
- Hot cooked rice
- In skillet over medium-high heat, saute garlic in oil 1 minute. Stir in eggplant, zucchini, oregano, and red pepper. Saute until tender. Add tomatoes. Cover and simmer 10 minutes. Stir in chili. Cook over low heat until thoroughly heated. Serve over rice.
