|4 larges||Idaho baking potatoes; baked|
|1 tablespoon||Vegetable oil|
|1 medium||Onion; diced|
|1||Garlic clove; minced|
|8 ounces||White mushrooms; quartered, about 2 cups|
|1 medium||Eggplant; cut in 1/2-inch pieces, about 2 cups|
|1 medium||Zucchini; cut into 1/2-inch pieces, about 1 cup|
|2||Ribs celery; diced|
|28 ounces||Whole tomatoes; coarsely chopped|
|½ teaspoon||Dried basil|
|½ teaspoon||Dried thyme|
|¼ teaspoon||Black pepper|
1. In large nonstick skillet, over medium-low heat, heat oil. Add onion and garlic; cook until softened, about 4 to 5 minutes, stirring frequently.
2. Add mushrooms, eggplant, zucchini, celery, tomatoes, basil, thyme, salt and pepper. Bring to a boil and reduce heat; simmer until thickened and vegetables are tender, about 15 minutes.
3. Halve potatoes lengthwise, cutting almost to the base of the potato.
Mash slightly with fork, leaving in skins. Spoon ratatouille mixture over each potato, dividing evenly.
Makes 4 servings. Preparation time: About 30 minutes. Cooking time: About 25 minutes.
Per serving: About 240 cal, 8 g pro, 47 g car, 4 g fat, 17% cal from fat, 0 mg cholesterol, 709 mg sod, 7 g fiber.
Busted by Gail Shermeyer <4paws@...> Recipe by: Low-Fat Meals, Woman's Day, 4/96 Posted to MC-Recipe Digest V1 #896 by 4paws@... (Shermeyer-Gail) on Nov 09, 1997
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