| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
Sami |
Potatoes, Vegetables |
4 |
Servings |
INGREDIENTS
|
|
Vegetable oil spray |
| 1 |
md |
Onion; chopped |
| 1 |
|
Clove garlic; minced |
| 1 |
sm |
Eggplant |
| 1 |
sm |
Red bell pepper; cut into strips |
| 1 |
md |
Zucchini; diced |
| 3 |
|
Plum tomatoes; diced |
| 1 |
tb |
Balsamic vinegar or cider vinegar |
| 4 |
md |
Baking potatoes |
| 1/2 |
c |
Nonfat ricotta cheese |
| 1/2 |
c |
Nonfat Parmesan cheese |
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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