Recipe - Potato Ratatouille (Lf)

2 lg Yellow onions, chopped
2 cl Garlic, minced
1 1/3 cup Water
3 Green peppers, chopped
4 Zucchini, cut or sliced up
2 lg Potatoes, peeled & chopped
4 cup Peeled and chopped tomatoes
(or 1 32 oz. can)
1 teaspoon Fresh basil, chopped
(or One half ts. dried)
1 teaspoon Fresh oregano, chopped
(or 1.2 ts. dried)
2 tablespoon Fresh parsley, chopped
(or 1 tb. dried)
Fresh ground pepper to taste

PER SERVING
142 x *cals
4 x *gm protein
1/3 x *gm fat
30 x *gm carbo
21 x *mg sodium
6 x *gm fiber

Place onions and garlic in a large pot with water.
Cook and stir for about 3 minutes. Add remaining ingredients, except
pepper. Cover and cook over medium heat for 30 minutes, stirring
occasionally. Season with pepper before serving.

Source: Vegetarian Times, May 1993 Low Fat, Fabulous and Fit by Mary
McDougall Formatted MM:de
From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mcdougal.zip