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 BBS: The GWE BBS
Date: Thu Nov (16:18)              Number: 101
From: DAPPY #10 @6181              Refer#: NONE
  To:                               Recvd: YES 
Subj: Ratatouille...one variety      Conf: (37) Home Cooki
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                                 Ratatouille
                      (Braised Vegetables, French-Style)

1 Tablespoon olive oil
2 medium onions, chopped
2 cloves garlic, minced
1 large eggplant, cut into 1-inch cubes
3 small zucchini, sliced
1 red bell pepper, seeded, cored and cubed
2 stalks celery, thinly sliced
4 Italian tomatoes, quartered
2 Tablespoons minced fresh basil, or 2 teaspoons dried
2 Tablespoons minced fresh oregano, or 2 teaspoons dried
2 Tablespoons minced fresh parsley

   Preheat a large, heavy skillet on medium heat, then pour in the
oil.  Add in the onions and garlic and saut‚ for a couple of minutes.
Then toss in the egplant, zucchini, red pepper, celery and tomatoes.
Cover, reduce the heat to low and cook gently until soft and fragrant,
about 30 minutes.
   Swirl in the basil, oregano and parsley and cook, uncovered, until
most of the liquid has evaporated and the mixture is thick, about 10
minutes more.  Serve as a topping for crusty bread; as a topping for
whole wheat pizza with lowfat mozzarella; or as a sauce with pasta or
rice.

Makes 10 servings; 50 calories per serving; 1 gram of fat; 18% of
calories from fat.

To freeze:  Make a double batch and freeze half of it.  Defrost
overnight in the refrigerator and heat gently  on low before serving.


                                                   Dappy