Fat free ratatouille [r1]
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Eggplant ( about 1.5 LB's ) |
| 1 | medium | Zucchini ( 2\" to 3\" by about |
| 10 | \" long ) about 3/4 lb. | |
| 1 | large | Yellow crookneck squash ( |
| About 3/4 LB's ) | ||
| 1 | medium | Green pepper ( about 4\" in |
| Diameter ) | ||
| 1 | medium | Red pepper ( about 4\" in |
| Diameter ) | ||
| 1 | 5 5 oz. can V8 Juice ( or | |
| Other vegetable type juice | ||
| 1 | 6 oz. can tomato paste | |
| 2 | teaspoons | Chopped garlic |
| 2 | cups | Water |
| 2 | tablespoons | Each of fresh chopped |
| Oregano, basil, & thyme | ||
| (If using dry spice use 1/2 | ||
| teaspoon | Each) | |
Directions
Combine all ingredients in a large pot as you prepare them. Peel eggplant and dice into ½" cubes. Split and quarter zucchini and yellow crookneck, than dice into ½" pieces. Remove tough stem and seeds for both peppers and dice into ½" pieces. Add the water, tomato paste and V8 Juice and mix well. Add the garlic and the spices and mix again. Heat pot on medium/high for a few minutes until just ready to boil. Reduce heat to simmer and cover. Stir periodically to prevent burning. Cook at least 1 hour, a long simmer enhances the flavor.
Serve over pasta, rice, potatoes, wheat berries, lettuce, or alone.
Keeps quite well in the icebox. OPTIONAL M**T STYLE USING TVP 1 cup TVP ( large chunk size ) ½ cup boiling water ¼ cup tamari ¼ cup Mirin
Mix TVP, tamari and mirin together in a bowl. Pour boiling water over it and mix. Let stand about 15 to 20 minutes, mixing several times. Drain and add to the ratatouille pot about 30 minutes into the simmer.