Check-in

Nothing to report on weight - need a scale!

I have done a bit of exercise, eaten too many biscuits (would love to blame the visitors) - its funny how our weakness change as we get older.
Mine has changed from chips to chocolate to biscuits.

Ratatouille is becoming one of family favourite meals we make it at least once a week.
My husband walked my daughter to school this morning. I will have to make sure I do some exercise. She does swimming today, so we will probably pick her with the car.

Ratatouille

A soul-warming, guilt-free, gastronomical gift from on high.

Fun Factoid: 98% of the world's olive oil comes from the Mediterranean region, which has a 6,000-year history of olive tree cultivation.

Serves 6

Ingredients:
1 tablespoon olive oil
1 medium onion, finely chopped
1 red pepper, chopped
1 yellow pepper, chopped
2 small eggplants, cubed (about 2 cups)
1 small zucchini, cubed (about 1 cup)
3 cloves garlic, diced
1 bay leaf
1/2 teaspoon dried oregano
1 can Italian-style stewed tomatoes
Salt and freshly ground black pepper
1/4 cup freshly grated Parmesan cheese (I used low fat cheese)
1 lb. whole wheat spiral pasta (I use low-GI 100% durum pasta - any shape)

Instructions:

1. Heat the oil in a 4-quart sauce pot over medium heat.
Add the onion and cook until soft and translucent, about 5 minutes.
2. Add both the red and yellow peppers and sauté for another couple of minutes. Toss in the eggplant cubes and cook a couple more minutes.
3. Add the zucchini, garlic, bay leaf, and oregano.
Season with salt and pepper and continue to cook for a couple more minutes.
4. Add the tomatoes and simmer for 40 minutes, uncovered.
5. Boil and drain the whole wheat spiral pasta.