Ratatouille With Baked Potatoes
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Spanish | Food networ, Food3 | 1 | Servings |
INGREDIENTS
| 1 | /medium potato per person | |
| 1 | T | Olive oil |
| 1 | Spanish onion, peeled and | |
| sliced | ||
| 1 | Aubergine, sliced into | |
| rounds | ||
| about 1cm thick | ||
| 4 | Courgettes, trimmed and | |
| sliced | ||
| 1 | 450 gram tin chopped plum | |
| tomatoes | ||
| 1 | Red pepper, cored seeded | |
| and | ||
| sliced | ||
| 1 | Clov garlic, crushed | |
| Salt and pepper to taste |
INSTRUCTIONS
Preheat the oven to 220C/gas 7. Scrub the potatoes thoroughly under cold running water. Remove any "eyes". Prick the skins several times with a fork. Bake in the oven for 1-1 1/4 hours until soft all the way through. Test by squeezing with your hands. If you like crunchy vegetables, reduce the cooking time of the ratatouille by about half and add the courgettes for the last 10 minutes only so that they retain their fresh green colour and texture. Heat the oil in a large non stick pan. Add the onion and cook over a medium heat for about 10 minutes or until softened, stirring often. Add the remaining vegetables, the garlic, salt and pepper. Stir well. Cover the pan and cook over a low heat for about 45 minutes or until the vegetables are tender but still retain their shape. Stir gently from time to time. Check the seasoning before serving. Take the baked potatoes out of the oven and split down the middle. Spoon the ratatouille into the split potato and serve sprinkled with shredded basil. DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 154
Calories From Fat: 122
Total Fat: 13.8g
Cholesterol: 0mg
Sodium: 12mg
Potassium: 406.6mg
Carbohydrates: 7.6g
Fiber: 2.4g
Sugar: 4.3g
Protein: 1.8g