Vegetable oil spray
1 md Onion -- chopped
1 Clove garlic -- minced
1 sm Eggplant
1 sm Red bell pepper -- cut into
Strips
1 md Zucchini -- diced
3 Plum tomatoes -- diced
1 tb Balsamic vinegar or cider
Vinegar
4 md Baking potatoes
1/2 c Nonfat ricotta cheese
1/2 c Nonfat Parmesan cheese
Cube the eggplant, toss with salt, and arranged in a
single layer, if possible, in a large colander. Let
drain for 20 minutes. Pat dry with paper towels.
Bake or microwave the potatoes until soft.
Preheat the oven to 375 degrees F.
In a large nonstick skillet lightly sprayed with oil,
in a few tablespoons water, over medium-high heat,
combine the onion, garlic, and eggplant; cover and
steam for 4 minutes, adding more water if necessary to
prevent sticking. Add the pepper, zucchini, tomatoes,
and vinegar. Reduce the heat, cover, and simmer 12 to
15 minutes, stirring occasionally, until all the
vegetables are tender.
Meanwhile, slice off the top third of the potatoes
lengthwise, and with a spoon, scoop out the flesh,
leaving a 1/2-inch shell. (Reserve the flesh for
another use.) Spoon 2 tablespoons ricotta into each
potato. Fill the potatoes with the ratatouille.
Sprinkle with 2 tablespoons Parmesan and bake 35
minutes.
Alternatively, place the potatoes in a microwave-safe
dish, cover with wax paper, and cook at high for 4
minutes, rotating once.
Recipe By : Lynn Fischer (1995). Sweet Indulgences
