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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

RATATOUILLE SPREAD Recipe

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This recipe for RATATOUILLE SPREAD is from GOURMET GIRLS COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tablespoon reduced-calorie margarine
1 onion, finely chapped
1 small green bell pepper, finely chopped
2 garlic cloves, minced
1 small eggplant, peeled and chapped
1 zucchini, finely chopped
1 tomato, finely chopped
1/2 cup water
1 teaspoon dried oregano leaves
1/2 teaspoon dried basil leaves
1/2 teaspoon granulated sugar
Directions:
Directions:
In large skillet, over medium heat, melt margarine. Add onion, bell pepper and garlic; cook 3 to 5 minutes, stirring frequently, until render, Add eggplant, zucchini tomato, water. oregano, basil and sugar; bring to a boil. 2, Reduce heat to low; simmer 30 minutes, stirring occasionally, until vegetables are tender and mixture is thickened. Serve warm or cold on low-fat crackers.
Number Of Servings:
Number Of Servings:
2 cups

 

 

 

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