Ratatouille à la Casablancaise

1. Place eggplant on a baking sheet and sprinkle with 1 teaspoon salt; let stand for 30 minutes. Rinse and pat dry.
2. Heat 3 tablespoons oil in a nonstick skillet over medium-high heat. Add the eggplant, squash and bell pepper. Cook, stirring, until the vegetables are soft, 8-10 minutes. Transfer to a large bowl.
3. Add the remaining 1 teaspoon oil to the pan. Add tomatoes, garlic, cinnamon, sugar, the remaining 1/2 teaspoon salt and pepper.
4. Cook, stirring, until the tomatoes begin to break down, 3-5 minutes. Add to the bowl with the eggplant mixture and stir to combine. Cool to room temperature before serving, for the best flavor.

Tips

To peel tomatoes: Make a small X in the bottom of each tomato and plunge into boiling water until the skins are slightly loosened, 30 seconds to 2 minutes. Transfer to a bowl of ice water for 1 minute. Peel with a paring knife, starting at the X.

To Make Ahead: Cover and refrigerate for up to 3 days.

Per serving: 87 calories; 6 g fat (1 g saturated fat, 5 g mono unsaturated fat); 0 mg cholesterol; 8 g carbohydrates; 2 g protein; 3 g fiber; 443 mg sodium; 342 mg potassium

Nutrition Bonus: Vitamin C (50% daily value), Vitamin A (20% dv).

Exchanges: 1 1/2 vegetable, 1 fat

Contributed by: EatingWell.com

Ratatouille—a cooked eggplant and tomato dish combined with other seasonal vegetables and olive oil— has many regional variations. This one is made with cinnamon, a signature spice in Moroccan cooking. Try it as an appetizer with bread or as a sandwich filling.