Summer Ratatouille^ Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
1 large: Onion, thinly sliced
2 medium: Zucchini, diced
2 centiliter: Garlic, minced
1: Green pepper, in strips
3 tbsp: Chicken stock,
1: Red pepper, in strips
1 can: , (16oz) no salt added tomato
ds Tabasco,
Sauce, quartered, drained
2 tsp: Cornstarch, optional
1 1/2 tsp: Dried thyme,
MIXED WITH,
1: Bay leaf, halved
2 tbsp: Water, optional
1 medium: Eggplant, diced, unpeeled
2 tbsp: Salsa, optional
Directions:
Soften onions and garlic in stock. Add tomatoes, bay leaf and thyme.
Simmer, covered, 10-20 minutes. Add remaining ingredeients, removing
bay leaf and simmer another 20 minutes. Add cornstarch and cook until
thick and bubbly if desired.
Per serving: Calories: 50 Protein: 1g Carbohydrates: 11g Fat: trace
Sodium: 13mg Cholesterol: 0mg
Adapted from Cooking for Good Health by Gloria Rose ISBN:
0-89529-577-6 Entered by Carolyn Shaw 3-95.
Submitted By CAROLYN SHAW On 04-04-95
Source from luhu.jp
Simmer, covered, 10-20 minutes. Add remaining ingredeients, removing
bay leaf and simmer another 20 minutes. Add cornstarch and cook until
thick and bubbly if desired.
Per serving: Calories: 50 Protein: 1g Carbohydrates: 11g Fat: trace
Sodium: 13mg Cholesterol: 0mg
Adapted from Cooking for Good Health by Gloria Rose ISBN:
0-89529-577-6 Entered by Carolyn Shaw 3-95.
Submitted By CAROLYN SHAW On 04-04-95
Source from luhu.jp