Fat Free RatatouilleSubmitted by: MKLUCILLE
IntroductionRecipe is from FAT-FREE cook book. I like to make this and put it on pasta, or in a sandwich. It is also good cold on crackers or used as a dip. Recipe is from FAT-FREE cook book. I like to make this and put it on pasta, or in a sandwich. It is also good cold on crackers or used as a dip.
1 med. Eggplant (chopped into cubes)
1 to 2 Zucchini (chopped into cubes)
2 to 3 Garlic cloves
1 Bell Pepper (Red or Green)
1 med. Onion
2/3 cups Low Sodium Veg. Stock
3 Ripe Tomatoes ( skinned , seeded and chopped into cubes)
1 tab. Mixed Herbs
2 tab. Romano Cheese
Salt & Pepper to taste ( I only use Pepper Red and Black)
Put Eggplant & Zucchini in colander and salt let drain for 30 min.
While that is draining Put the Pepper, onion & garlic into a saucepan with stock. Bring to boil, cover and cook for 5 min.
Remove lid and boil until all stock has evaporated. Add the tomatoes& herbes to the pan & cook for another3 min. Rinse,& add Eggplant & Zucchini. Cook until tender.
Season to taste.
Sprinkle with Romano Cheese before serving.
Number of Servings: 6
Recipe submitted by SparkPeople user MKLUCILLE.