Artichoke Ratatouille


  • 3 tablespoons olive oil
  • 1 small eggplant, diced into 1-inch cubes
  • 1 (16-ounce) bag frozen stir-fry vegetables, thawed (recommended: Birds Eye)
  • 1(9-ounce) package frozen artichoke hearts, thawed
  • 1 tablespoon minced garlic
  • 1/2 teaspoon red pepper flakes
  • Salt and fresh ground pepper
  • 1 (14.5-ounce) can diced tomatoes
  • 1/4 cup chopped fresh basil


Food Network Invites You To Try This Artichoke Ratatouille Recipe From Sandra Lee.

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