Ratatouille with Allégro 4% Jalapeno

Ingredients

6 ounces (175 g) Allégro 4% Jalapeno cheese
2 tbsp (30 mL) olive oil
2 cups (500 mL) eggplant, cubed
1 cup (250 mL) onion, minced
1 can 398 mL crushed tomatoes
1/2 cup (125 mL) tomato juice
1 tbsp (15 mL) capers
1 tbsp (15 mL) parsley, minced
1 tbsp (15 mL) wine vinegar
1 tbsp (15 mL) sugar
1/4 cup (60 mL) pine nuts

Method

In a frying pan, heat oil. Sauté cubed eggplant over high heat, 2 minutes. Add onion and cook 1 more minute. Pour tomatoes and the half-cup of juice. Add all other ingredients and mix well. Lower heat and slowly simmer uncovered for 20 minutes.
Remove from heat and add the cubed Allégro 4% Jalapeno cheese.
Serve immediately.
Preparation Time: 10 minutes
Cooking Time: approximately 25 minutes
Servings: 4