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    1.5 pt. Ratatouille


    Source of Recipe


    www.angelfire.com/journal/wwrecipes

    List of Ingredients




    1 small eggplant (about 12 ounces), pared and cut into 1/4-inch slices
    1 tablespoon plus 1 teaspoon olive oil
    1 large yellow squash (about 8 ounces), cut into 1/4-inch diagonal slices
    1 medium zucchini, cut into 1/4-inch diagonal slices
    1 medium yellow onion, very thinly sliced
    1 medium red bell pepper, julienned
    3 garlic cloves, very thinly sliced
    1/4 cup tomato paste
    2 tablespoons chopped fresh parsley
    2 tablespoons chopped fresh basil
    2 teaspoons chopped fresh thyme
    1 teaspoon salt
    1 teaspoon freshly ground black pepper
    1 medium tomato, thinly sliced

    Recipe



    Preheat oven to 400¼ F. Spray non stick baking sheet and a 1-quart casserole with non stick cooking spray. In medium bowl, combine eggplant and I teaspoon of the oil; toss to coat. On prepared baking sheet, arrange eggplant slices in a single layer. Repeat procedure with squash, then zucchini, tossing each with 1 teaspoon of the oil and arranging each separately in a single layer on the baking sheet. Bake 12 minutes; turn vegetables and bake 8 minutes longer. Reduce oven temperature to 350¼ F.

    In large non stick skillet, heat the remaining I teaspoon oil; add onion, bell pepper and garlic. Saute over medium heat, 5 minutes, until onion is soft. Cook, covered, shaking pan occasionally 5 minutes longer. In small bowl, combine tomato paste and 1/2 cup of water; set aside. In separate small bowl, combine parsley, basil, thyme, salt and pepper.

    In prepared casserole, arrange half of the baked eggplant slices; sprinkle with I teaspoon of the herb mixture. Continue layering with half each of the sliced tomato, baked squash, onion mixture and baked zucchini, sprinkling I teaspoon of the herb mixture between each layer. Repeat procedure, ending with zucchini. Pour tomato paste mixture over layered vegetables. Bake, covered with foil, 50 minutes. Uncover; bake 15 minutes longer.

    Makes 6 servings

    EACH SERVING PROVIDES:1/2 Fat, 3 Vegetables, 5 Optional Calories
    80 Calories, 2 g Protein, 4 g Fat, 12 g Carbohydrate, 184 mg Sodium, 0 mg Cholesterol, 3 g Dietary Fiber.

 

 

 

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