Ratatoille-filled crepes
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | mediums | Onions, sliced |
| 2 | Cloves garlic | |
| ¼ | cup | Olive oil |
| 1 | small | Cubed eggplant |
| 1 | large | Green pepper, cut into strips |
| 2 | Zucchini, sliced | |
| 3 | Tomatoes, peeled and chopped | |
| 2 | tablespoons | Chopped parsley |
| 2 | teaspoons | Salt |
| ½ | teaspoon | Dried basil |
| ⅛ | teaspoon | Pepper |
Directions
Someone was looking for Crepe fillings? I found this one in my recipe file.
It is untried. I got it from the Five Roses Flour Recipe Cooking Collection.
In large skillet, saut‚ 2 med onions, sliced and 2 cloves garlic in ¼ cup olive oil. Add one small cubed eggplant, 1 large green pepper, cut into strips, 2 zucchini, sliced, 3 Tomatoes peeled and chopped, 2 TB chopped parsley, 2 ts salt, ½ ts dried basil and ⅛ ts pepper. cover and simmer 10 to 15 minutes. Uncover and simmer for a few more minutes until the sauce thickens. Divide mixture among crepes and fold ends under. Place in greased baking dish and broil 5 minutes.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Lilia Prescod" <lprescod@...> on Mar 14, 1997