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Name: Ratatouille-Stuffed New Potatoes
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 3 tb Olive oil; divided; 1 sm Yellow onion; finely chopped; 2 Garlic minced; 1 tb Balsamic vinegar; 1 Eggplant; peeled and cut in; 2 lb Plum tomatoes; peeled and; 1 1/2 lb Small new red potatoes;; 1/4 ts Black Pepper freshly ground; 1 ts Salt; 1/4 c Grated Parmesan fresh; 2 tb Fresh Basil finely chopped; 2 Red bell peppers; seeded,

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INGREDIENTS

3 tb Olive oil; divided
1 sm Yellow onion; finely chopped
2 Garlic ; minced
1 tb Balsamic vinegar
1 Eggplant; peeled and cut in
2 lb Plum tomatoes; peeled and
1 1/2 lb Small new red potatoes;
1/4 ts Black Pepper ; freshly ground
1 ts Salt
1/4 c Grated Parmesan ; fresh
2 tb Fresh Basil ; finely chopped
2 Red bell peppers; seeded,

Servings

INSTRUCTIONS

1. Preheat oven to 475F. Place the potatoes on a baking sheet in the middle of the oven. Bake 45 to 50 minutes, until tender and slightly crisp; test with a knife or skewer. Remove and let cool. Leave the oven set at 475F. 2. Meanwhile, make the filling: In large frying pan over medium heat, warm remaining 2 tablespoons olive oil. Add onion and saute, stirring frequently, about 5 minutes, or until translucent. Add eggplant and cook 5 to 7 minutes, stirring, until it begins to soften. Add bell pepper and cook, stirring, 5 minutes longer. Add tomatoes, garlic, basil and vinegar, and continue cooking 5 to 10 minutes longer, or until the liquid evaporates and eggplant is soft. Season with salt and pepper. Set aside. 3. Cut each potato in half crosswise. If bottoms are uneven, cut off a thin slice so they will stand upright once filled. Scoop out most of the pulp from each half, leaving only a thin shell; reserve inner pulp for another use. Return the potato shells to the baking sheet, hollow sides down, and brush the skins with 2 tablespoons of the olive oil. Bake 10 to 15 minutes, until crisp. Remove from oven and reduce the oven temperature to 425F. 4. Sprinkle the insides of the potato shells with some of the Parmesan cheese. Spoon in the filling and place on an ungreased baking sheet. Sprinkle with the remaining cheese. Bake 10 to 15 minutes, or until heated through. Serve immediately. Per side-dish serving: About 222 cal, 6 g pro, 33 g car, 9 g fat, 33% cal from fat, 3 mg chol, 533 mg sod, 6 g fiber Busted by Gail Shermeyer <4paws@netrax.net> Recipe by: Womans Day Low-Fat Meals, Summer 97 Posted to MC-Recipe Digest V1 #896 by 4paws@netrax.net (Shermeyer-Gail) on Nov 09, 1997

NOTES

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Ratatouille-Stuffed New Potatoes

3 tb Olive oil; divided
1 sm Yellow onion; finely chopped
2 Garlic minced
1 tb Balsamic vinegar
1 Eggplant; peeled and cut in
2 lb Plum tomatoes; peeled and
1 1/2 lb Small new red potatoes;
1/4 ts Black Pepper freshly ground
1 ts Salt
1/4 c Grated Parmesan fresh
2 tb Fresh Basil finely chopped
2 Red bell peppers; seeded,

1. Preheat oven to 475F. Place the potatoes on a baking sheet in the  middle of the oven. Bake 45 to 50 minutes, until tender and slightly crisp;  test with a knife or skewer. Remove and let cool. Leave the oven set at  475F.    2. Meanwhile, make the filling: In large frying pan over medium heat, warm  remaining 2 tablespoons olive oil. Add onion and saute, stirring  frequently, about 5 minutes, or until translucent. Add eggplant and cook 5  to 7 minutes, stirring, until it begins to soften. Add bell pepper and  cook, stirring, 5 minutes longer. Add tomatoes, garlic, basil and vinegar,  and continue cooking 5 to 10 minutes longer, or until the liquid evaporates  and eggplant is soft. Season with salt and pepper. Set aside.    3. Cut each potato in half crosswise. If bottoms are uneven, cut off a thin  slice so they will stand upright once filled. Scoop out most of the pulp  from each half, leaving only a thin shell; reserve inner pulp for another  use. Return the potato shells to the baking sheet, hollow sides down, and  brush the skins with 2 tablespoons of the olive oil. Bake 10 to 15 minutes,  until crisp. Remove from oven and reduce the oven temperature to 425F.    4. Sprinkle the insides of the potato shells with some of the Parmesan  cheese. Spoon in the filling and place on an ungreased baking sheet.  Sprinkle with the remaining cheese. Bake 10 to 15 minutes, or until heated  through. Serve immediately.    Per side-dish serving: About 222 cal, 6 g pro, 33 g car, 9 g fat, 33% cal  from fat, 3 mg chol, 533 mg sod, 6 g fiber    Busted by Gail Shermeyer <4paws@netrax.net>    Recipe by: Womans Day Low-Fat Meals, Summer 97    Posted to MC-Recipe Digest V1 #896 by 4paws@netrax.net (Shermeyer-Gail) on  Nov 09, 1997

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Nutrition

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Serving Size: 1 Serving (273g)
Recipe Makes: 6 Servings

Calories: 24
Calories from Fat: 11 (46%)

Amt Per Serving		% DV

	Total Fat 1.2g	2 %
	Saturated Fat 0.7g	4 %
	Monounsaturated Fat 0.4g
	Polyunsanturated Fat 0.1g
Cholesterol 3.7mg		1 %
Sodium 64.7mg		2 %
Potassium 28.1mg		1 %
Total Carbohydrate 1.5g		0 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 1.2g
Protein 1.8g		3 %
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Calories per serving: 24

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