Summer ratatouille^
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Onion, thinly sliced |
| 2 | cloves | Garlic, minced |
| 3 | tablespoons | Chicken stock |
| 1 | can | (16oz) no salt added tomato |
| Sauce, quartered, drained | ||
| 1½ | teaspoon | Dried thyme |
| 1 | Bay leaf, halved | |
| 1 | medium | Eggplant, diced, unpeeled |
| 2 | mediums | Zucchini, diced |
| 1 | Green pepper, in strips | |
| 1 | Red pepper, in strips | |
| dash | Tabasco | |
| 2 | teaspoons | Cornstarch, optional |
| MIXED WITH | ||
| 2 | tablespoons | Water, optional |
| 2 | tablespoons | Salsa, optional |
Directions
Soften onions and garlic in stock. Add tomatoes, bay leaf and thyme.
Simmer, covered, 10-20 minutes. Add remaining ingredeients, removing bay leaf and simmer another 20 minutes. Add cornstarch and cook until thick and bubbly if desired.
Per serving: Calories: 50 Protein: 1g Carbohydrates: 11g Fat: trace Sodium: 13mg Cholesterol: 0mg
Adapted from Cooking for Good Health by Gloria Rose ISBN: 0-89529-577-6 Entered by Carolyn Shaw 3-95.
Submitted By CAROLYN SHAW On 04-04-95