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Ratatouille Wraps




Source of Recipe


Everyday w/Rachael Ray, 9/08






List of Ingredients



• 1/2 cup extra virgin olive oil
  
• 2 eggplants (about 1 lb), cut into 1/2-inch cubes
  
• 1 lb zucchini, halved lengthwise and thinly sliced crosswise
  
• 1 onion, halved and thinly sliced
  
• 1 red bell pepper, thinly sliced
  
• Salt and pepper
  
• 3 tomatoes (about 1 lb), chopped
  
• 1/2 tsp dried thyme
  
• 4 large whole wheat wraps
  
• 8 oz crumbled goat cheese
  






Instructions



1. In a large nonstick skillet, heat 2 T olive oil over medium heat. Add the eggplant and cook, stirring, until golden, about 5 minutes. Add 2 T olive oil, the zucchini, onion, bell pepper and 1/4 tsp each salt and pepper and cook, stirring, until crisp-tender, about 6 minutes. Stir in the tomatoes and thyme; partially cover and cook until tender, about 5 minutes; season with salt and pepper. Simmer, uncovered, for 2 minutes more to cook off any liquid. Transfer to a large bowl and wipe the skillet clean.
   
2. Lay the wraps on a work surface. Sprinkle one-quarter of the cheese in the center of each wrap and top with 1 cup ratatouille. Fold burrito-style to enclose.
   
3. In the same skillet, heat 2 T olive oil over medium heat. Add 2 wrps, seam side down, and cook, turning once, until golden, about 4 minutes. Repeat with the remaining olive oil and wraps.
   






Final Comments


Serves: 4