July 17, 2004


Eggplant, onion,tomatoes, and peppers are traditional ingredients in ratatouille, but don't be afraid to improvise and add summer squash, scallions, red bell peppers, or other vegetables as desired. Just be sure to include the appropriate exchanges or carbohydrate counts for any substitutions. Essentially a vegetable stew, ratatouille is probably one of the most versatile dishes around: serve it hot, cold or at room temperature and use it as a side dish, main dish, or appetizer with bread or crackers.

Number of Servings: 6
Serving Size: 2/3 cups

olive oil 2 Tbsp
onion thinly sliced 1 ea
clove garlic, minced 2 ea
eggplant, peeled and diced 1 ea
zucchini, thinly sliced 2 ea
green bell pepper, diced 3/4 cup
chopped tomatos 2 ea
basil 2 Tbsp
freshly ground pepper 1/4 tsp
capers drained (optional) 1 Tbsp

Preparation Instructions
1 Heat the oil in a large nonstick skillet. Add the onion and garlic; stir-fry over medium-high heat about 2 minutes.
2 Add the eggplant and stir-fry about 2 minutes. Add the zucchini, green pepper, and tomatoes; stir-fry 3 minutes more.
3 Add the basil, salt and pepper. Cover and simmer 30 minutes over low heat.
4 Uncover, stir gently, and simmer 10 minutes more. Add the drained capers. Serve hot or chilled.

Posted by pede0252 at July 17, 2004 2:49 PM