INGREDIENTS

INSTRUCTIONS

Cube the eggplant, toss with salt, and arranged in a single layer, if
possible, in a large colander.  Let drain for 20 minutes. Pat dry with
paper towels.  Bake or microwave the potatoes until soft.  Preheat the
oven to 375 degrees F.  In a large nonstick skillet lightly sprayed
with oil, in a few  tablespoons water, over medium-high heat, combine
the onion, garlic,  and eggplant; cover and steam for 4 minutes, adding
more water if  necessary to prevent sticking. Add the pepper, zucchini,
tomatoes,  and vinegar. Reduce the heat, cover, and simmer 12 to 15
minutes,  stirring occasionally, until all the vegetables are tender.
Meanwhile, slice off the top third of the potatoes lengthwise, and
with a spoon, scoop out the flesh, leaving a 1/2-inch shell. (Reserve
the flesh for another use.) Spoon 2 tablespoons ricotta into each
potato. Fill the potatoes with the ratatouille. Sprinkle with 2
tablespoons Parmesan and bake 35 minutes.  Alternatively, place the
potatoes in a microwave-safe dish, cover  with wax paper, and cook at
high for 4 minutes, rotating once. Posted  to MC-Recipe Digest V1 #197
Date: Tue, 13 Aug 1996 20:27:10 -0700 (PDT)  From: PatH
<phannema@wizard.ucr.edu> NOTES : A hearty ratatouille  stuffed into
baked potatoes makes this a quick meal. You can use your  own homemade,
or to simplify, use canned or jarred ratatouille.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 261
Calories From Fat: 20
Total Fat: 2.3g
Cholesterol: 0mg
Sodium: 272.4mg
Potassium: 1159.5mg
Carbohydrates: 45.5g
Fiber: 6.6g
Sugar: 5.3g
Protein: 16.8g