Low Carb Ratatouille

Directions

1. 1
   Soften the red onion in the olive oil and add the garlic. After cooking for five minutes, add the zucchini, eggplant, Italian seasoning, canned tomato sauce and water.Stir well then cover, and cook over a medium heat for 15 minutes.Check for seasoning, adding salt and black pepper if necessary.
2. 2
   Transfer to a serving bowl and garnish with fresh oregano leaves.