Foodie Blogroll

Sunday, September 25, 2011

Eggplant- The Sequel

I  decided to make a Ratatouille Foil Pack tonight to use up the leftover eggplant from the Saucy Eggplant Tower. With traditional ratatouille, you have to babysit the vegetables over the stove but with this Hungry Girl recipe, you simply throw it in the oven for a half hour. The easier method still creates a unbelievable medley of vegetables smothered in tomato-y goodness. This makes a large serving that can be eaten on its own or served over polenta or miracle noodles. It will taste great on anything!

Ratatouille Foil Pack
Gluten Free
Makes 1 Large Serving

1 cup eggplant, chopped
1/2 cup red bell pepper, chopped
1/2 cup zucchini, sliced into thin half moons
1/2 cup canned diced tomatoes, drained
1/2 small onion, coarsely chopped
1/4 cup tomato paste
2 tbsp fresh basil, chopped
1 clove garlic, minced
dash of crushed red pepper flakes
salt and pepper
Chop up the veggies
Stir it up
Fold up the packet for baking
Unwrap the deliciousness!

1. Preheat oven to 375 degrees.

2. In a medium bowl combine all ingredients until thoroughly coated in tomato. Set aside.

3. Large a large piece of aluminum foil on a rimmed baking sheet. Spray with nonstick spray. Spoon vegetables into center of the foil. Fold in edges to form a tightly sealed packet (place another piece of aluminum foil on top if necessary).

4. Bake in oven for 30-32 minutes or until vegetables are tender. Allow to cool a few minutes before unwrapping. Be careful when opening- there will be steam!

Nutrition Information-- approximately 168 calories, 0.5 g fat, 682 mg sodium, 37.5 carbs, 10.5g fiber, 7g protein

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