Baked Ratatouille
4 bacon strips, cut into 2 inch pieces
1 cup sliced onion
1 can (4 1/2 ounces) diced tomatoes, undrained
1/3 cup tomato paste
1/4 cup olive oil
1 large garlic clove, minced
1 tsp. Italian seasoning
1 large eggplant, peeled and cubed
4 medium zucchini, sliced
1 large green pepper, cut into strips
8 to 12 ounces sliced Monterey Jack cheese
In a large skillet, cook bacon and onion over medium heat until bacon is crisp; drain. Stir in the next 6 ingredients. Spread half into a greased 13 by 9 in baking dish. Layer with half of the eggplant, zucchini, green pepper and cheese. repeat layers. Bake, uncovered, at 375 F. for 55 minutes or until hot and bubbly. Serves 8; 15 carbs.
TIP: salting an eggplant draws out some of the moisture giving the flesh a denser texture. This means it will give of less moisture and absorb less fat during cooking. Salting may cut out some of the bitterness. To salt, place slices, cubes or strips of eggplant in a colander over a plate; sprinkle with about 1/2 tsp. salt and toss. Let stand 30 minutes. Rinse, drain well and pat dry with paper towels.
Recipe submitted by Edith Weil
4 bacon strips, cut into 2 inch pieces
1 cup sliced onion
1 can (4 1/2 ounces) diced tomatoes, undrained
1/3 cup tomato paste
1/4 cup olive oil
1 large garlic clove, minced
1 tsp. Italian seasoning
1 large eggplant, peeled and cubed
4 medium zucchini, sliced
1 large green pepper, cut into strips
8 to 12 ounces sliced Monterey Jack cheese
In a large skillet, cook bacon and onion over medium heat until bacon is crisp; drain. Stir in the next 6 ingredients. Spread half into a greased 13 by 9 in baking dish. Layer with half of the eggplant, zucchini, green pepper and cheese. repeat layers. Bake, uncovered, at 375 F. for 55 minutes or until hot and bubbly. Serves 8; 15 carbs.
TIP: salting an eggplant draws out some of the moisture giving the flesh a denser texture. This means it will give of less moisture and absorb less fat during cooking. Salting may cut out some of the bitterness. To salt, place slices, cubes or strips of eggplant in a colander over a plate; sprinkle with about 1/2 tsp. salt and toss. Let stand 30 minutes. Rinse, drain well and pat dry with paper towels.
Recipe submitted by Edith Weil
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