Guest guest Posted October 30, 2008 Report Share Posted October 30, 2008 Ratatouille Crepes cooking oil spray 310 g (11 oz) jar grilled eggplarrt, drained, chopped (reserve 2 teaspoons oil) 1 red onion, chopped 1 medium red capsicum (bell pepper), chopped 2 medium zucchini, chopped 1 1/2 cups Italian cooking sauce 1 teaspoon dried oregano leaves 8 GF crepes 1/3 cup coarsely grated vegan cheese 1. Preheat oven to 180 C (350 F) or 160 C (320 F) for fan forced. 2. Spray a 10-cup, 30 x 20 cm (12 x 8 " ) baking dish with oil. 3. Heat 2 teaspoons oil from eggplant in 1 large saucepan over moderate heat. Cook and stir onion for 4 minutes or until soft. 4. Add capsicum (bell pepper) and zucchini; cook and stir for 5 minutes. 5. Stir in eggplant, 1/2 cup sauce and oregano; bring to a simmer. Simmer, stirring occasionally, for 5 to 6 minutes or until veggies are just tender. Cool for 10 minutes. 6. Place each crepe on a flat work surface. Top with 1/3 cup veggie mixture and fold to enclose. 7. Place, side by side, in dish. Spoon remaining cooking sauce over crepes; sprinkle with cheese. 8. Bake for 30 minutes or until bubbly. Cool for 5 minutes. Serve with salad and GF bread. Serves 4. Quote Link to comment Share on other sites More sharing options...
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