Rapid ratatouille

1 servings

Ingredients

Quantity Ingredient
2 smalls Yellow onions; sliced
2 Cloves garlic; crushed or minced
2 tablespoons Extra virgin olive oil
1½ cup Cubed red or green bell pepper; or a combination
1½ cup Sliced mushrooms
1 medium Zucchini; cubed
1 small Eggplant; cubed
Salt and pepper to taste

Directions

1. In a large skillet with lid, saut onions and garlic in oil over medium-high heat until onions begin to soften, about 3 minutes. 2. Reduce heat to medium. Add pepper, mushrooms, and zucchini. Saut another 5 minutes, until mushrooms and zucchini begin to release juices. Stir in eggplant, reduce heat to medium-low, cover, and cook for 5 minutes, stirring occasionally. 4. Remove lid and reduce heat to medium-low. Cook, uncovered, until vegetables are quite soft, 15 to 20 minutes. (Stir occasionally; if vegetables begin to stick, add a little water.) This is a wonderful concoction from the south of France, where olive oil, baby zucchini, eggplant, and garlic are used in abundance. Traditionally, this dish is simmered over very low heat for a long time, hut this quicker method is great for people on the go. I like to serve it over basmati rice, or mixed with pasta, or to top a baked potato. Chopped basil or oregano give it a classic Mediterranean touch. For a creamy version, stir in ⅔ cup sour cream just before serving.

PER SERVING: 142 CAL (46% from fat), 3g, 7g FAT, lag CARB, 275mg. SOD, 0mg.

CHOL, 4.7g FIBER

MC-Busted by Karen C. Greenlee

By "Karen C. Greenlee" <greenlee@...> on Apr 16, 1999.

Recipe by: Veggie Life, May, 1999 Converted by MM_Buster v2.0l.

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