"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Ratatouille Bake Recipe

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This recipe for Ratatouille Bake, by , is from A Recipe Collection from The Friends of Vision Literacy, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mike Moore
Added: Wednesday, October 21, 2009



1 small eggplant (about 1-1/4 pounds), cut into 1” pieces

1/3 cup olive oil

4 garlic cloves, pushed through a sieve

1 teaspoon salt

½ teaspoon dried rosemary

½ teaspoon dried thyme

¼ teaspoon black pepper

1 medium zucchini, cut into 1” pieces

1 yellow squash, cut into 1” pieces

1 small red pepper, cut into ½” pieces

1 small tomato, cut into ½ “ pieces

1 small onion, thinly sliced

Prep time: 30 minute
Bake time: 45 minutes
6 servings

1. Sprinkle eggplant with salt; place in colander and let bitter juices drain 20 minutes. Rinse eggplant and pat dry

2. Heat oven to 425F. In a 10 in x 15 inch baking dish, mix oil, garlic, salt, rosemary, thyme and pepper. Add vegetables and toss to coat evenly with oil mixture.

3. Cover dish with foil and bake 15 minutes. Uncover the dish ( ED NOTE: watch out for steam!) and cook 30 minutes more, mixing occasionally, until vegetables are tender and browned.

Personal Notes:
Personal Notes:
This is an herbed French vegetable melange that became well known in the United States in the 1970s. Great as a side dish, it also makes a super omelet filling and a topping for low-carb pasta.

Total carbs per serving: 11 grams (count only 7 “digestible” carbs doing Atkins); protein: 2 grams; fat: 12 grams; calories: 154




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