Ratatouille Chili

Main Ingredients:

• 1 clove garlic, minced
• 1 tablespoon vegetable oil
• 1 small eggplant, peeled and cut into 3/4-inch cubes
• 2 medium zucchini, cut into 3/4-inch cubes
• 1 teaspoon ground oregano
• 1/4 teaspoon ground red pepper (cayenne)
• 1 (14.5-ounce) can Italian-style stewed tomatoes, undrained
• 1 (15-ounce) can Hormel® Chili No Beans
• Hot, cooked rice

Instructions

1. 1

   In skillet, sauté garlic in oil over medium-high heat 1 minute. Stir in eggplant, zucchini, oregano and cayenne. Sauté until tender. Add tomatoes. Cover; simmer 10 minutes.

2. 2

   Stir chili into skillet. Reduce heat to low. Cook until heated thoroughly. Serve over hot rice.