By combining classic ratatouille with thin-sliced potatoes, we have a Potato Ratatouille recipe that is hardy enough for a complete meal. Potatoes add body to this already favorite melange of vegetables.
3 cups boiling potatoes, peeled, partially cooked, drained, thinly sliced
1 large eggplant, ends cut off, skin on, cubed
Olive oil, or nonstick cooking spray
1 tablespoon butter
2 cloves garlic, minced
1 large red or white onion, thinly sliced
2 cups zucchini, thinly sliced
2 large red bell peppers, seeded, thinly sliced
1 can, 28 ozs. crushed tomatoes, include juice
3/4 teaspoon basil
1/2 teaspoon oregano
1/4 teaspoon each ingredient: salt, pepper
Partially cook potatoes, covered in water, until just fork tender. Drain and cool 15 minutes. Sprinkle eggplant with 1 tablespoon salt; let stand 15 minutes, then wash off all salt. Pat dry.
Preheat oven to 350 degrees.
Spray large non-stick frying pan or saucepan; or lightly coat with oil. Melt margarine. Sauté garlic and onion, partially covered, about 4 minutes over medium heat. Stir occasionally. Remove cover, add potatoes, and cook 2 minutes. Stir occasionally.
Spray a 2-quart ovenproof casserole, or lightly coat with oil. Spoon onion mixture into casserole. Add remaining vegetables, including eggplant, and stir to combine. Season with basil, oregano, salt, and pepper.
Cover and bake on center rack of oven about 1 hour or until vegetables are tender. Remove cover after 30 minutes. Stir vegetables 3 or 4 times during baking.
Recipe makes 8 servings.
Serving size: 1 serving
Calories: 88; Total Fat: 0.5g; Saturated Fat: 0.5mg; Cholesterol: 0mg; Sodium: 233mg; Potassium: 643mg;
Milk: 0, Vegetables: 1.0, Fruit: 0, Bread: 1.0, Meat: 0, Fat: 0
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