Artichoke Ratatouille
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
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