Recipe - Fat-Free Ratatouille

1 lg Eggplant (about 1.5 LB's)
1 md Zucchini (2" to 3" by about
10" long (about Three fourths lb)
1 lg Yellow crookneck squash (
About Three fourths LB's )
1 md Green pepper ( about 4" in
Diameter )
1 md Red pepper ( about 4" in
Diameter )
1 5 5 oz. can V8 Juice ( or
Other vegetable type juice
1 6 oz. can tomato paste
2 teaspoon Chopped garlic
2 cup Water
2 tablespoon Each of fresh chopped
Oregano, basil, & thyme
(If using dry spice use 1/2
ts Each)

Combine all ingredients in a large pot as you prepare them. Peel eggplant
and dice into 1/2" cubes. Split and quarter zucchini and yellow crookneck,
than dice into 1/2" pieces. Remove tough stem and seeds for both peppers
and dice into 1/2" pieces. Add the water, tomato paste and V8 Juice and mix
well. Add the garlic and the spices and mix again. Heat pot on medium/high
for a few minutes until just ready to boil. Reduce heat to simmer and
cover. Stir periodically to prevent burning. Cook at least 1 hour, a long
simmer enhances the flavor.

Serve over pasta, rice, potatoes, wheat berries, lettuce, or alone. Keeps
quite well in the icebox. OPTIONAL M**T STYLE USING TVP 1 cup TVP ( large
chunk size ) One half cup boiling water One fourth cup tamari One fourth cup Mirin

Mix TVP, tamari and mirin together in a bowl. Pour boiling water over it
and mix. Let stand about 15 to 20 minutes, mixing several times. Drain and
add to the ratatouille pot about 30 minutes into the simmer.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini