Ratatouille dip

1 servings

Ingredients

Quantity Ingredient
A; (1- to 1 1/4-pound)
; eggplant
2 tablespoons Olive oil plus additional for coating
; eggplant
1 Medium-large onion; chopped fine (about
; 1 1/2 cups)
2 Garlic cloves; minced
2 mediums Red bell peppers; chopped fine (about
; 1 1/2 cups)
1 medium Zucchini; cut into 1/2-inch
; dice
1 medium Yellow squash; cut into 1/2-inch
; dice
1½ tablespoon Minced fresh thyme leaves
½ cup Finely chopped seeded vine-ripened tomato
; or drained canned tomatoes
2 tablespoons Finely chopped fresh parsley leaves
1 Thin slices French bread; toasted, or
; crackers

Directions

ACCOMPANIMENT

Preheat oven to 400F.

Prick eggplant in 3 places and coat lightly with additional oil. In a shallow baking dish roast eggplant in middle of oven, turning once, 1 hour, or until collapsed and soft, particularly at stem end. Cool eggplant slightly and halve lengthwise. Scoop out flesh into a bowl and cool.

Discard liquid that accumulates in bowl and in a food processor puree eggplant. Eggplant puree may be made 1 day ahead and chilled, covered.

Bring puree to room temperature before proceeding with recipe.

In a large heavy skillet, cook onion in 2 tablespoons oil over moderate heat, stirring until softened. Add garlic and cook, stirring, 1 minute. Add bell peppers, zucchini, squash, thyme and salt and pepper to taste and cook, stirring occasionally, until tender, 8 to 10 minutes. Add tomato and cook, stirring, 3 minutes. In a bowl, stir together eggplant puree, vegetable mixture and parsley and season with salt and pepper. Dip may be made 1 day ahead and chilled, covered.

Serve dip at room temperature with toast or crackers.

Makes about 2 cups.

Gourmet July 1995

Converted by MC_Buster.

Per serving: 1368 Calories (kcal); 15g Total Fat; (9% calories from fat); 46g Protein; 264g Carbohydrate; 0mg Cholesterol; 2777mg Sodium Food Exchanges: 15½ Grain(Starch); 0 Lean Meat; 5 Vegetable; 0 Fruit; 2 ½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

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