Recipe - Ratatouille Topping

4 lg Idaho baking potatoes; baked
1 tablespoon Vegetable oil
1 md Onion; minced
1 Garlic clove; minced
8 ounce White mushrooms; quartered,
about 2 cups
1 md Eggplant; cut in 1/2inch
pieces, about 2 cups
1 md Zucchini; cut into 1/2inch
pieces, about 1 cup
2 Ribs celery; minced
28 ounce Whole tomatoes; coarsely
chopped
One half teaspoon Dried basil
One half teaspoon Dried thyme
One half teaspoon Salt
One fourth teaspoon Black pepper

1. In large nonstick skillet, over mediumlow heat, heat oil. Add onion and
garlic; cook until softened, about 4 to 5 minutes, stirring frequently.

2. Add mushrooms, eggplant, zucchini, celery, tomatoes, basil, thyme, salt
and pepper. Bring to a boil and reduce heat; simmer until thickened and
vegetables are tender, about 15 minutes.

3. Halve potatoes lengthwise, cutting almost to the base of the potato.
Mash slightly with fork, leaving in skins. Spoon ratatouille mixture over
each potato, dividing evenly.

Makes 4 servings. Preparation time: About 30 minutes. Cooking time: About
25 minutes.

Per serving: About 240 cal, 8 g pro, 47 g car, 4 g fat, 17% cal from fat, 0
mg cholesterol, 709 mg sod, 7 g fiber.

Busted by Gail Shermeyer 4paws@netrax.net

Recipe by: LowFat Meals, Woman's Day, 4/96

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