Meatball Ratatouille

• 1 lb. ground beef
• 1/4 C. milk
• 1/2 tsp. dried Italian seasoning
• 1 tsp. dried onion powder
• 1 tsp. salt
• 1/2 tsp. black pepper
• 1/8 tsp. garlic powder
• 1 Tbsp. olive oil
• 1 small eggplant, 1/2 inch dice
• 1 zucchini, 1/2 inch dice
• 1 sweet red pepper, 1/2 inch dice
• 1 C. frozen baby onions, thawed
• 1 can (14.5 oz.) Italian style stewed tomatoes, with liquid
• 3 cloves garlic, minced

1. Mix beef, milk, seasoning, onion powder, 1/2 tsp salt, 1/4 tsp. pepper, and garlic in a bowl.
2. Using a tablespoon, shape 1 1/4 inch meatballs; about 20.
3. In 2 batches, brown meatballs in oil in a large deep skillet for 4 minutes.
4. Remove to a paper towel lined plate.
5. Add eggplant, zucchini, red pepper, onions, remaining salt and black pepper to skillet; cook 3 minutes.
6. Add meatballs and tomatoes to skillet.
7. Cover; simmer 18 minutes until vegetables are tender.
8. Serve with noodles if desired.

ground beef, milk, italian seasoning, onion powder, salt, black pepper, garlic powder, olive oil, eggplant, zucchini, sweet red pepper, frozen baby onions, italian style stewed tomatoes, garlic

Taken from www.cookbooks.com/Recipe-Details.aspx?id=142330 (may not work)