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Sunday, August 17, 2008


Here's a terrific recipe for ratatouille. There was a chef at my abundant harvest pick-up ( making this to show the people a good way to use the eggplant in their box. I served it over rice. Mmmm good. Of course I modified the recipe slightly. It wouldn't be me if I didn't.

Serves 6 with 1 Weight Watcher point per serving.

1 Tbsp olive oil
2 cloves garlic, minced
1 large onion, sliced
3 medium zucchini, sliced
1 small peeled eggplant, cubed
1 large bell pepper, sliced into strips
1 - 15.5 oz can diced tomatoes with juice

1 tsp dried basil
1 tsp dried parsley
I forgot to add the basil and parsley and it was still good. You could add fresh basil and parsley but be sure to add a tablespoon of each.

1 Tbsp capers (Optional) I didn't have extra capers to spare so I left them out.

1 tsp salt
pepper to taste

Heat oil in large skillet and add garlic and onion. Saute until onions are transparent. add zucchini, eggplant, and bell pepper to skillet. Cover and cook on low for 20 minutes. Add the canned tomatoes, basil, parsley and capers and simmer, uncovered, for about 10 minutes until mixture gets thick. Add salt and pepper to taste.

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