Monday, July 26, 2010

baked ratatouille


1 large eggplant
2 zucchinis
2 red or green bell peppers
1/2 lb. fresh mushrooms
1 yellow onion
1/3 cup tomato paste
1/3 cup red wine vinegar
1/4 cup water
2 tbsp. olive oil
2 cloves garlic, minced
1 tsp. dried thyme
1 tsp. salt
1/2 tsp. freshly ground pepper
1/2 cups fresh basil, chopped


1. Preheat oven to 400 degrees F. Coat a large roasting pan with nonstick cooking spray.
2. As you prepare each of the following vegetables, add it to the prepared pan. Cut the unpeeled eggplant into 1-inch cubes. Cut the zucchini crosswise into rounds 1/2-inch thick. Halve the bell peppers through their stem ends and remove the stems, ribs, and seeds. Cut the peppers in to 1-inch thick squares. Depending upon the size of the mushrooms, cut them into halves or quarters. Thinly slice the onion.
3. In a small bowl, combine the tomato paste, vinegar, water, oil, garlic, thyme, salt, and pepper and stir until blended and smooth. Add to the roasting pan, then stir and toss to combine and coat the vegetables evenly.
4. Bake until the vegetables begin to soften, about 30 minutes, stirring once at the halfway point. Reduce the heat to 325 degrees F. Cover the roasting pan and bake until the vegetables are soft and tender but not mushy, about 30 minutes longer, stirring every 10 minutes.
5. Remove from the oven, uncover and let stand for 10 minutes. Stir in the basil and serve hot, at room temperature, or cold.

*From Healthy Cooking cookbook

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