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Ingredients

• 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

Description

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

Food Network