Fat free ratatouille [r1]

1 Servings

Ingredients

Quantity Ingredient
1 large Eggplant ( about 1.5 LB's )
1 medium Zucchini ( 2\" to 3\" by about
10 \" long ) about 3/4 lb.
1 large Yellow crookneck squash (
About 3/4 LB's )
1 medium Green pepper ( about 4\" in
Diameter )
1 medium Red pepper ( about 4\" in
Diameter )
1 5 5 oz. can V8 Juice ( or
Other vegetable type juice
1 6 oz. can tomato paste
2 teaspoons Chopped garlic
2 cups Water
2 tablespoons Each of fresh chopped
Oregano, basil, & thyme
(If using dry spice use 1/2
teaspoon Each)

Directions

Combine all ingredients in a large pot as you prepare them. Peel eggplant and dice into ½" cubes. Split and quarter zucchini and yellow crookneck, than dice into ½" pieces. Remove tough stem and seeds for both peppers and dice into ½" pieces. Add the water, tomato paste and V8 Juice and mix well. Add the garlic and the spices and mix again. Heat pot on medium/high for a few minutes until just ready to boil. Reduce heat to simmer and cover. Stir periodically to prevent burning. Cook at least 1 hour, a long simmer enhances the flavor.

Serve over pasta, rice, potatoes, wheat berries, lettuce, or alone.

Keeps quite well in the icebox. OPTIONAL M**T STYLE USING TVP 1 cup TVP ( large chunk size ) ½ cup boiling water ¼ cup tamari ¼ cup Mirin

Mix TVP, tamari and mirin together in a bowl. Pour boiling water over it and mix. Let stand about 15 to 20 minutes, mixing several times. Drain and add to the ratatouille pot about 30 minutes into the simmer.

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