Recipe - Ratatouille-Stuffed New Potatoes

1 One half pound Small new red potatoes;
unpeeled, scrubbed, 12 to
16 potatoes
3 tablespoon Olive oil; divided
1 small Yellow onion; finely chopped
1 Eggplant; peeled and cut in
1/8inch dice, 1 One half to 2
pounds
2 Red bell peppers; seeded,
trimmed, cut in 1/8inch
dice
2 pound Plum tomatoes; peeled and
seeded, finely chopped
2 Garlic cloves; minced
2 tablespoon Finely chopped fresh basil
1 tablespoon Balsamic vinegar
1 teaspoon Salt
One fourth teaspoon Freshly ground black pepper
One fourth cup Freshly grated parmesan
cheese

1. Preheat oven to 475°F. Place the potatoes on a baking sheet in the
middle of the oven. Bake 45 to 50 minutes, until tender and slightly crisp;
test with a knife or skewer. Remove and let cool. Leave the oven set at
475°F.

2. Meanwhile, make the filling: In large frying pan over medium heat, warm
remaining 2 tablespoons olive oil. Add onion and saute, stirring
frequently, about 5 minutes, or until translucent. Add eggplant and cook 5
to 7 minutes, stirring, until it begins to soften. Add bell pepper and
cook, stirring, 5 minutes longer. Add tomatoes, garlic, basil and vinegar,
and continue cooking 5 to 10 minutes longer, or until the liquid evaporates
and eggplant is soft. Season with salt and pepper. Set aside.

3. Cut each potato in half crosswise. If bottoms are uneven, cut off a thin
slice so they will stand upright once filled. Scoop out most of the pulp
from each half, leaving only a thin shell; reserve inner pulp for another
use. Return the potato shells to the baking sheet, hollow sides down, and
brush the skins with 2 tablespoons of the olive oil. Bake 10 to 15 minutes,
until crisp. Remove from oven and reduce the oven temperature to 425°F.

4. Sprinkle the insides of the potato shells with some of the Parmesan
cheese. Spoon in the filling and place on an ungreased baking sheet.
Sprinkle with the remaining cheese. Bake 10 to 15 minutes, or until heated
through. Serve immediately.

Per sidedish serving: About 222 cal, 6 g pro, 33 g car, 9 g fat, 33% cal
from fat, 3 mg chol, 533 mg sod, 6 g fiber

Busted by Gail Shermeyer 4paws@netrax.net

Recipe by: Womans Day LowFat Meals, Summer 97

Posted to MCRecipe Digest V1 #896 by 4paws@netrax.net (ShermeyerGail) on
Nov 09, 1997