Recipe - Roasted Ratatouille

1 Unpeeled eggplant, (1pound)
cut crosswise into 3/4inch
slices
2 teaspoon Olive oil, divided
Vegetable cooking spray
3 md Zucchini, (1 pound) cut
crosswise into 3/4inch
slices
1 One half cup Vertically cut or sliced up onion
2 Cloves garlic, crushed
1 One half cup Cut red bell pepper,
(1inchsquare)
1 One half cup Cut green bell pepper,
(1inchsquare)
2 cup Seeded chopped unpeeled
tomato
2 tablespoon Chopped fresh parsley
One half teaspoon Dried whole thyme
One fourth teaspoon Salt
1/8 teaspoon Pepper

Cut each eggplant slice into 4 wedges; place in a bowl. Drizzle with 1
teaspoon oil, and toss well. Arrange eggplant wedges in a single layer on a
baking sheet coated with cooking spray. Broil 5One half inches from heat 14
minutes or until browned; place eggplant wedges in a large bowl, and set
aside.

Place zucchini in a bowl; drizzle with remaining teaspoon oil, and toss
well. Arrange zucchini in a single layer on a baking sheet coated with
cooking spray. Broil 5One half inches from heat 7 minutes or until browned; add
to eggplant, and set aside.

Coat a large nonstick skillet with cooking spray; place over medium heat
until hot. Add onion, garlic, and bell peppers; saute 10 minutes or until
tender. Add tomato; saute 5 minutes.

Stir in eggplant mixture, parsley, and the remaining ingredients. Cover,
reduce heat, and simmer 15 minutes. Yield: 6 servings (serving size: 1
cup).

Per serving: 72 Calories; 2g Fat (22% calories from fat); 3g Protein; 13g
Carbohydrate; 0mg Cholesterol; 247mg Sodium

Recipe by: Cooking Light, Sept 1993, page 130

Posted to MCRecipe Digest V1 #408 by igor@digex.net on Jan 28, 1997.