*  Exported from  MasterCook  *

                         Ratatouille Casserole

Recipe By     :  Taken from Weight Watchers Cookbook 1994
Serving Size  : 6    Preparation Time :0:00
Categories    : Diabetic                         Healthy And Hearty
               Theme Week                       Vegetables

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                       Ingredients:
  1      small         eggplant -- pared and cut into
                        -- 1/4" slices
  4      teaspoons     olive oil
  1      large         yellow squash (about 8 ounces) -- cut into 1/4"
                        -- diagonal slices
  1      medium        zucchini -- cut into 1/4"
                        -- diagonal slices
  1      medium        yellow onion -- very thinly sliced
  1      medium        red bell pepper -- julienned
  3      cloves        garlic -- very thinly sliced
    1/4  cup           tomato paste
  2      tablespoons   parsley -- fresh chopped
  2      tablespoons   basil -- fresh chopped
  2      teaspoons     thyme -- fresh chopped
    1/4  teaspoon      salt -- optional
    1/4  teaspoon      black pepper -- fresh gound
  1      medium        tomato -- thinly sliced

Directions:
Preheat oven to 400 Degrees F.  Spray nonstick baking sheet and a 1
quart
casserole with nonstick cooking spray.

In medium bowl, combine eggplant and 1 teaspoon of the oil; toss to
coat.
On prepared baking sheet, arrange eggplant slices in a single layer.
Repeat procedure with squash, then zucchini, tossing each with 1
teaspoon
of the oil and arrange each separately in a single layer on the baking
sheet.  Bake 12 minutes; turn vegetables and bake 8 minutes longer.
Reduce oven temperature to 350 Deg. F.

In a large nonstick skillet, heat the remaining 1 teaspoon oil; add
onion,
red pepper and garlic.  Saute over medium heat, 5 minutes, until onion
is
soft.  Cook covered, shaking pan occasionally, 5 minutes longer.

In small bowl, combine tomato paste and 1/2 cup of water; set aside.  In
separate small bowl, combine parsley, basil, thyme, salt and pepper.

In prepared casserole, arrange half of the baked eggplant slices,
sprinkle
with 1 teaspoon of the herb mixture.  Continue layering with half of
each
of the sliced tomato, baked squash, onion mixture and baked zucchini,
sprinkling 1 teaspoon of the herb mixture between each layer.  Repeat
procedure, ending with zucchini.

Pour tomato paste mixture over layered vegetables.  Bake covered with
foil, 50 minutes.  Uncover; bake 15 minutes longer.





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NOTES : Makes 6 Servings

      Taken from Weight Watchers Cookbook 1994 (ISBN 0-671-881184-1)

      Each serving (Weight Watchers program which is similar to
Diabetic
      Choices) is 1/2 fat, 3 vegetables, 5 optional calories. Or 4 g
Fat
      3 g fibre.
      80 Calories per serving. 0 Cholesterol

      (As a diabetic I would take 1 fat choice instead of 1/2)