Ratatoille-filled crepes

1 Servings

Ingredients

Quantity Ingredient
2 mediums Onions, sliced
2 Cloves garlic
¼ cup Olive oil
1 small Cubed eggplant
1 large Green pepper, cut into strips
2 Zucchini, sliced
3 Tomatoes, peeled and chopped
2 tablespoons Chopped parsley
2 teaspoons Salt
½ teaspoon Dried basil
⅛ teaspoon Pepper

Directions

Someone was looking for Crepe fillings? I found this one in my recipe file.

It is untried. I got it from the Five Roses Flour Recipe Cooking Collection.

In large skillet, saut‚ 2 med onions, sliced and 2 cloves garlic in ¼ cup olive oil. Add one small cubed eggplant, 1 large green pepper, cut into strips, 2 zucchini, sliced, 3 Tomatoes peeled and chopped, 2 TB chopped parsley, 2 ts salt, ½ ts dried basil and ⅛ ts pepper. cover and simmer 10 to 15 minutes. Uncover and simmer for a few more minutes until the sauce thickens. Divide mixture among crepes and fold ends under. Place in greased baking dish and broil 5 minutes.

Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Lilia Prescod" <lprescod@...> on Mar 14, 1997

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