Recipe - Ratatoille-Filled Crepes

2 md Onions, cut or sliced up
2 Cloves garlic
One fourth cup Olive oil
1 small Cubed eggplant
1 lg Green pepper, cut into
strips
2 Zucchini, cut or sliced up
3 Tomatoes, peeled and chopped
2 tablespoon Chopped parsley
2 teaspoon Salt
One half teaspoon Dried basil
1/8 teaspoon Pepper

Someone was looking for Crepe fillings? I found this one in my recipe file.
It is untried. I got it from the Five Roses Flour Recipe Cooking
Collection.

In large skillet, saut‚ 2 med onions, cut or sliced up and 2 cloves garlic in One fourth cup
olive oil. Add one small cubed eggplant, 1 large green pepper, cut into
strips, 2 zucchini, cut or sliced up , 3 Tomatoes peeled and chopped, 2 TB chopped
parsley, 2 teaspoon salt, One half teaspoon dried basil and 1/8 teaspoon pepper. cover and simmer
10 to 15 minutes. Uncover and simmer for a few more minutes until the sauce
thickens. Divide mixture among crepes and fold ends under. Place in greased
baking dish and broil 5 minutes.

Posted to TNT Prodigy's Recipe Exchange Newsletter by "Lilia Prescod"
lprescod@itrc.uwaterloo.ca on Mar 14, 1997