Ratatouille provencal

10 servings

Ingredients

Quantity Ingredient
1 medium Onion; chopped roughly
2 Cloves garlic; minced
1 tablespoon Dried basil
1 tablespoon Olive oil
3 larges Potatoes
Cut into 1-inch cubes
8 Carrots
Sliced 1/2 inch thick
1 large Eggplant
Peeled and cut into 1-inch cubes
4 mediums Zucchini; halved lengthwise
And then sliced 1/2 inch thick
28 ounces Canned diced tomatoes
2 teaspoons Sugar
½ teaspoon Salt
½ teaspoon Pepper
2½ cup Grated part-skim mozzarella cheese
OR mozzarella-style soy cheese
10 tablespoons Fresh grated Parmesan cheese or soy
Parmesan

Directions

MAKES 10 SERVINGS LACTO/VEGAN

Begin the ratatouille at least two hours in advance of the meal, because a long cooking time gives the dish its wonderful, rich flavor. While two hours may sound like a long time, only 30 minutes is devoted to preparation, which averages out to just 15 minutes over two nights. While the ratatouille is simmering, make Polenta Squares. (See separate recipe.) In large, ovenproof stew pot, saute onion, garlic and basil in oil over medium heat for 3 to 5 minutes. Add potatoes, carrots, eggplant and zucchini, in that order as they are cut. Stir well after each addition and continue sauteing for another 20 minutes, adding a little water if necessary to prevent sticking.

Preheat oven to 350 degrees. Add tomatoes, sugar, salt and pepper to vegetables and stir to mix. Cover tightly and bake until vegetables are tender when pierced with a fork, about 1 hour.

To serve, sprinkle ¼ cup mozzarella cheese in bottom of each individual bowl. Spoon ratatouille over top. Sprinkle 1 tablespoon Parmesan cheese over top. Makes 10 servings.

PER 1-CUP SERVING: 247 CAL.; 130 PROT.; 8GTOTAL FAT (4G SAT. FAT); 33G CARB.; 20MG CHOL.; 499MG SOD.; 6G FIBER.

Converted by MC_Buster.

By Kathleen <schuller@...> on Apr 15, 1999.

Recipe by: Vegetarian Times Magazine, April 1997, page 58 Converted by MM_Buster v2.0l.

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