ratatouille topping

4 Servings
4 larges Idaho baking potatoes; baked
1 tablespoon Vegetable oil
1 medium Onion; diced
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
Ribs celery; diced
28 ounces Whole tomatoes; coarsely chopped
½ teaspoon Dried basil
½ teaspoon Dried thyme
½ teaspoon Salt
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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