Name: Ratatouille Dip
Ingredients: A; (1- to 1 1/4-pound); ; eggplant; 2 tb Olive oil plus additional for coating; ; eggplant; 1 Medium-large onion; chopped fine (about; ; 1 1/2 cups); 2 Garlic cloves; minced; 2 md Red bell peppers; chopped fine (about; ; 1 1/2 cups); 1 md Zucchini; cut into 1/2-inch; ; dice; 1 md Yellow squash; cut into 1/2-inch; ; dice; 1 1/2 tb Minced fresh thyme leaves; 1/2 c Finely chopped seeded vine-ripened tomato; ; or drained canned tomatoes; 2 tb Finely chopped fresh parsley leaves; 1 Thin slices French bread; toasted, or; ; crackers

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CATEGORY	CUISINE	TAG	YIELD
Eggs, Grains	French	July 1995	1	servings

INGREDIENTS

		A; (1- to 1 1/4-pound)
		; eggplant
2	tb	Olive oil plus additional for coating
		; eggplant
1		Medium-large onion; chopped fine (about
		; 1 1/2 cups)
2		Garlic cloves; minced
2	md	Red bell peppers; chopped fine (about
		; 1 1/2 cups)
1	md	Zucchini; cut into 1/2-inch
		; dice
1	md	Yellow squash; cut into 1/2-inch
		; dice
1 1/2	tb	Minced fresh thyme leaves
1/2	c	Finely chopped seeded vine-ripened tomato
		; or drained canned tomatoes
2	tb	Finely chopped fresh parsley leaves
1		Thin slices French bread; toasted, or
		; crackers

INSTRUCTIONS

ACCOMPANIMENT
Preheat oven to 400F.
Prick eggplant in 3 places and coat lightly with additional oil. In a
shallow baking dish roast eggplant in middle of oven, turning once, 1 hour,
or until collapsed and soft, particularly at stem end. Cool eggplant
slightly and halve lengthwise. Scoop out flesh into a bowl and cool.
Discard liquid that accumulates in bowl and in a food processor puree
eggplant. Eggplant puree may be made 1 day ahead and chilled, covered.
Bring puree to room temperature before proceeding with recipe.
In a large heavy skillet, cook onion in 2 tablespoons oil over moderate
heat, stirring until softened. Add garlic and cook, stirring, 1 minute. Add
bell peppers, zucchini, squash, thyme and salt and pepper to taste and
cook, stirring occasionally, until tender, 8 to 10 minutes. Add tomato and
cook, stirring, 3 minutes. In a bowl, stir together eggplant puree,
vegetable mixture and parsley and season with salt and pepper. Dip may be
made 1 day ahead and chilled, covered.
Serve dip at room temperature with toast or crackers.
Makes about 2 cups.
Gourmet July 1995
Converted by MC_Buster.
Per serving: 1368 Calories (kcal); 15g Total Fat; (9% calories from fat);
46g Protein; 264g Carbohydrate; 0mg Cholesterol; 2777mg Sodium Food
Exchanges: 15 1/2 Grain(Starch); 0 Lean Meat; 5 Vegetable; 0 Fruit; 2
1/2    Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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