Ratatouille Casserole Recipe
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Ratatouille Casserole
INGREDIENTS
1 small eggplant, pared and cut into 1/4" slices
4 tsp olive oil
1 large yellow squash, (about 8 ounces), cut into 1/4" diagonal slices
1 medium zucchini, cut into 1/4" diagonal slices
1 medium yellow onion, very thinly sliced
1 medium red bell pepper, julienned
3 cloves garlic, very thinly sliced
1/4 cup tomato paste
2 tbsp parsley, fresh chopped
2 tbsp basil, fresh chopped
2 tsp thyme, fresh chopped
1/4 tsp salt, optional
1/4 tsp black pepper, fresh gound
1 medium tomato, thinly sliced
Directions: Preheat oven to 400 Degrees F. Spray nonstick baking sheet
and a 1 quart casserole with nonstick cooking spray.
In medium bowl, combine eggplant and 1 teaspoon of the oil; toss to coat.
On prepared baking sheet, arrange eggplant slices in a single layer.
Repeat procedure with squash, then zucchini, tossing each with 1 teaspoon
of the oil and arrange each separately in a single layer on the baking
sheet. Bake 12 minutes; turn vegetables and bake 8 minutes longer.
Reduce oven temperature to 350 Deg. F.
In a large nonstick skillet, heat the remaining 1 teaspoon oil; add onion,
red pepper and garlic. Saut‚ over medium heat, 5 minutes, until onion is
soft. Cook covered, shaking pan occasionally, 5 minutes longer.
In small bowl, combine tomato paste and 1/2 cup of water; set aside. In
separate small bowl, combine parsley, basil, thyme, salt and pepper.
In prepared casserole, arrange half of the baked eggplant slices, sprinkle
with 1 teaspoon of the herb mixture. Continue layering with half of each
of the sliced tomato, baked squash, onion mixture and baked zucchini,
sprinkling 1 teaspoon of the herb mixture between each layer. Repeat
procedure, ending with zucchini.
Pour tomato paste mixture over layered vegetables. Bake covered with
foil, 50 minutes. Uncover; bake 15 minutes longer.
NOTES :Taken from Weight Watchers Cookbook 1994 (ISBN 0-671-881184-1)
Each serving (Weight Watchers program which is similar to Diabetic
Choices) is 1/2 fat, 3 vegetables, 5 optional calories. Or 4 g Fat 3 g
fibre. 80 Calories per serving. 0 Cholesterol
(As a diabetic I would take 1 fat choice instead of 1/2)
Posted to RecipeLu by Helen Deacey on Sep 07, 1998. |
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