Ratatouille a la provence

10 servings

Ingredients

Quantity Ingredient
6 Tomatoes
1 Eggplant; peeled
1 large Zucchini
½ teaspoon Salt
6 tablespoons Flour
½ cup Extra virgin olive oil
1 large Onion; diced
1 Green bell pepper; julienned
1 Red bell pepper; julienned
Salt and pepper; to taste
½ cup Fresh parsley; chopped
3 tablespoons Fresh dill; chopped
3 tablespoons Nutritional yeast parmesan
2 tablespoons Fresh basil; minced

Directions

VEGETARIAN GOURMET; JAN 95

Immerse tomatoes in a pot of boiling water for about 30 seconds and immediately transfer to a bowl of ice water with a slotted spoon.

Remove wh cool enough to handle. Slip off and discard skins.

Cut tomatoes in quarters, removing and discarding seeds. Chop pulp and set aside.

Cut eggplant crosswise into ½" thick slices. Then cut each slice into str about 1" wide. Set aside.

Quarter zucchini lengthwise, then cut crosswise into 1½" lengths.

Place eggplant and zucchini in a colander sprinile with salt and toss light Allow to drain for 30 minutes. Rinse and dry thoroughly with paper towels. Sprinkle with flour and toss gently.

Heat 3 tablespoons oil in a large skillet over medium-high heat.

Saute half eggplant and zucchini until golden, about 2 minutes per side. Transfer to a large plate. Repeat with remaining eggpland and zucchini.

In the same skillet, saute onions, garlic and bell peppers in remaining 2 tablespoons oil for 4 minutes. Add tomatoes, salt and pepper and cook for about 5 minutes. Set aside.

Preheat oven to 350 degrees.

Combine remaining ingredients in a small bowl and set aside.

Place ⅓ of tomato-onion mixture in a large casserole dish. Top with ⅓ o the eggplant and zucchini slices and sprinkle with ⅓ of herb-"parmesan" mixture. Continue layering, topping with herb-"parmesan" mixture.

Cover and bake for 15 minutes. Uncover and bake until eggplant is tender, about 45 minutes.

Serve hot, chilled, or at room temperature.

Per serving: 160 cal; 3 g prot; 153 mg sod; 13 g carb; 12 g fat; 2 mg; 0 chol; 44 mg calcium

Posted on GEnie Food & Wine RT Dec 22, 1994 by DEEANNE Nutritional information per serving: xx calories, xx gm protein, xx mg cholesterol, xx gm carbohydrate, xx mg sodium, x.x gm fiber, xx gm fat ( x gm sat, x gm mono, x gm poly), x.x mg iron, xx mg calcium, x% of calories from fat.

Brought to you by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@..., moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes Submitted By SYLVIA STEIGER On 01-22-95

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