Fat-Free Ratatouille

Title:
Fat-Free Ratatouille

Yield:
1 Servings

Categories:
Fat




Ingredients:





     1 lg Eggplant (about 1.5 LB's)


     1 md Zucchini (2" to 3" by about


          -10" long (about 3/4 lb)


     1 lg Yellow crookneck squash (


          -About 3/4 LB's )


     1 md Green pepper ( about 4" in


          -Diameter )


     1 md Red pepper ( about 4" in


          -Diameter )


     1    5 5 oz. can V8 Juice ( or


          -Other vegetable type juice


     1    6 oz. can tomato paste


     2 ts Chopped garlic


     2 c  Water


     2 tb Each of fresh chopped


          Oregano, basil, & thyme


          -(If using dry spice use 1/2


          -ts Each)






 Combine all ingredients in a large pot as you prepare them. Peel eggplant


 and dice into 1/2" cubes. Split and quarter zucchini and yellow crookneck,


 than dice into 1/2" pieces. Remove tough stem and seeds for both peppers


 and dice into 1/2" pieces. Add the water, tomato paste and V8 Juice and mix


 well. Add the garlic and the spices and mix again. Heat pot on medium/high


 for a few minutes until just ready to boil. Reduce heat to simmer and


 cover.  Stir periodically to prevent burning. Cook at least 1 hour, a long


 simmer enhances the flavor.


 


 Serve over pasta, rice, potatoes, wheat berries, lettuce, or alone. Keeps


 quite well in the icebox. OPTIONAL M**T STYLE USING TVP 1 cup TVP ( large


 chunk size ) 1/2 cup boiling water 1/4 cup tamari 1/4 cup Mirin


 


 Mix TVP, tamari and mirin together in a bowl.  Pour boiling water over it


 and mix.  Let stand about 15 to 20 minutes, mixing several times. Drain and


 add to the ratatouille pot about 30 minutes into the simmer.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini