Recipe: Italian Ratatouille with Meatballs

Ingredients:

• 1 large eggplant, diced
• 2 zucchini, sliced
• 1 onion, chopped
• 1 green pepper, chopped
• 2 stalks of celery, chopped
• 1 package of pre-cooked spinach & feta chicken meatballs. Optional: substitute with your favorite pre cooked meatballs.
• 1 jar of red sauce (ensure it has no added sugar)
• 2 tbsp avocado oil
• 2 tsp Italian seasoning
• Salt and pepper to taste
• 1 tbsp of grated parmesan cheese 

Instructions:

1. Prepare the Vegetables:
   • Dice the eggplant, slice the zucchini, chop the onion, green pepper, and celery.
2. Sauté the Vegetables:
   • Heat the avocado oil in a large skillet or pot over medium heat.
   • Add the chopped onion and celery, and sauté until they become translucent (about 5 minutes).
   • Add the green pepper, zucchini, and eggplant. Cook until the vegetables begin to soften (about 10-15 minutes), stirring occasionally.
3. Add Seasonings and Sauce:
   • Stir in the Italian seasoning, salt, and pepper.
   • Pour in the jar of red sauce and mix well.
   • Reduce the heat to low and let the mixture simmer for about 20 minutes, allowing the flavors to meld together.
4. Incorporate Meatballs:
   • While the vegetables are simmering, slice the pre-cooked chicken and spinach meatballs into halves or quarters, depending on your preference. Optional: substitute with your favorite pre cooked meatballs.
   • Add the meatballs to the skillet, stirring gently to combine them with the vegetables and sauce.
5. Simmer:
   • Continue to simmer the mixture for another 10-15 minutes until the meatballs are heated through and the vegetables are tender.
6. Serve:
   • Taste and adjust seasoning if necessary.
   • Serve hot, either on its own or over a bed of steamed vegetables or a low-carb pasta alternative. Sprinkle with grated parmesan cheese for added flavor.