1,000 Veg Recipes--Ratatouille Spread

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Ratatouille Spread

 

Recipe By :1,000 Vegetarian Recipes, Carol Gelles

Serving Size : 8 Preparation Time :0:00

Categories : 1,000 Vegetarian Recipes

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons olive oil

1/2 cup chopped onions

1/3 cup chopped green bell pepper

1 clove garlic -- minced

2 cups diced eggplant

1/2 cup diced zucchini

1/3 cup water

2 tablespoons tomato paste

1 tablespoon dry vermouth

1/4 cup lightly packed fresh parsley sprigs

2 teaspoons capers

1 teaspoon red wine vinegar

1/8 teaspoon salt -- or to taste

 

In a large skillet, heat the oil over medium-high heat. Add the onions, bell

pepper, and garlic. Cook, stirring, until softened about 3 minutes.

 

Add the eggplant, cook, stirring, until softened, about 4 minutes. Add the

zucchini, water, tomato paste, and vermouth. Cook 5 minutes or until liquid has

evaporated.

 

Place eggplant mixture, parsley, capers, vinegar, and salt in a food processor

container fitted with a steel blade. Cover and process until pureed. Cool to

room temperature.

 

VARIATION: Omit step 3 (including any ingredients added in this step) and serve

warm, as a potato topper.

 

S(ISBN):

" 0-02-542965-5 "

Copyright:

" 1996 "

Yield:

" 1 1/3 cups "

 

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Per Serving (excluding unknown items): 42 Calories; 3g Fat (74.4% calories from

fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 73mg

Sodium. Exchanges: 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

 

NOTES : Author's Note: I like to serve this spread at room temperature (not

chilled) with thinly sliced pumpernickel. The spread is rather thick and

benefits nicely from an extra tablespoon or two of olive oil (if you don't mind

adding the fat and calories).

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0