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Ratatouille-stuffed New Potatoes

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CATEGORY CUISINE TAG YIELD
Eggs, Grains, Dairy Sami Potatoes, Side dishes 6 Servings

INGREDIENTS

1 1/2 lb Small new red potatoes
unpeeled scrubbed 12 to
16 potatoes
3 T Olive oil, divided
1 Yellow onion, finely chopped
1 Eggplant, peeled and cut in
1/8-inch dice 1 1/2 to 2
pounds
2 Red bell peppers, seeded
trimmed cut in 1/8-inch
dice
2 lb Plum tomatoes, peeled and
seeded finely chopped
2 Garlic cloves, minced
2 T Finely chopped fresh basil
1 T Balsamic vinegar
1 t Salt
1/4 t Freshly ground black pepper
1/4 c Freshly grated parmesan
cheese

INSTRUCTIONS

Preheat oven to 475°F. Place the potatoes on a baking sheet in the
middle of the oven. Bake 45 to 50 minutes, until tender and slightly
crisp; test with a knife or skewer. Remove and let cool. Leave the
oven set at 475°F. Meanwhile, make the filling: In large frying pan
over medium heat, warm remaining 2 tablespoons olive oil. Add onion
and saute, stirring frequently, about 5 minutes, or until  translucent.
Add eggplant and cook 5 to 7 minutes, stirring, until it  begins to
soften. Add bell pepper and cook, stirring, 5 minutes  longer. Add
tomatoes, garlic, basil and vinegar, and continue cooking  5 to 10
minutes longer, or until the liquid evaporates and eggplant  is soft.
Season with salt and pepper. Set aside. Cut each potato in  half
crosswise. If bottoms are uneven, cut off a thin slice so they  will
stand upright once filled. Scoop out most of the pulp from each  half,
leaving only a thin shell; reserve inner pulp for another use.  Return
the potato shells to the baking sheet, hollow sides down, and  brush
the skins with 2 tablespoons of the olive oil. Bake 10 to 15  minutes,
until crisp. Remove from oven and reduce the oven  temperature to
425°F. Sprinkle the insides of the potato shells with  some of the
Parmesan cheese. Spoon in the filling and place on an  ungreased baking
sheet. Sprinkle with the remaining cheese. Bake 10  to 15 minutes, or
until heated through. Serve immediately.  Per side-dish serving: About
222 cal, 6 g pro, 33 g car, 9 g fat, 33%  cal from fat, 3 mg chol, 533
mg sod, 6 g fiber  Busted by Gail Shermeyer <4paws@netrax.net>  Recipe
by: Womans Day Low-Fat Meals, Summer 97  Posted to MC-Recipe Digest V1
#896 by 4paws@netrax.net  (Shermeyer-Gail) on Nov 09, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 288
Calories From Fat: 145
Total Fat: 16.5g
Cholesterol: 28.6mg
Sodium: 894mg
Potassium: 624.3mg
Carbohydrates: 20.9g
Fiber: 5.6g
Sugar: 5g
Protein: 15.4g


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