*  Exported from  MasterCook  *
 
                           Ratatouille Casserole
 
 Recipe By     :  Taken from Weight Watchers Cookbook 1994
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Diabetic                         Healthy And Hearty
                 Theme Week                       Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Ingredients:
    1      small         eggplant -- pared and cut into
                          -- 1/4″ slices
    4      teaspoons     olive oil
    1      large         yellow squash (about 8 ounces) -- cut into 1/4″
                          -- diagonal slices
    1      medium        zucchini -- cut into 1/4″
                          -- diagonal slices
    1      medium        yellow onion -- very thinly sliced
    1      medium        red bell pepper -- julienned
    3      cloves        garlic -- very thinly sliced
      1/4  cup           tomato paste
    2      tablespoons   parsley -- fresh chopped
    2      tablespoons   basil -- fresh chopped
    2      teaspoons     thyme -- fresh chopped
      1/4  teaspoon      salt -- optional
      1/4  teaspoon      black pepper -- fresh gound
    1      medium        tomato -- thinly sliced
 
 Directions:
 Preheat oven to 400 Degrees F.  Spray nonstick baking sheet and a 1
 quart 
 casserole with nonstick cooking spray.
 
 In medium bowl, combine eggplant and 1 teaspoon of the oil; toss to
 coat.  
 On prepared baking sheet, arrange eggplant slices in a single layer.  
 Repeat procedure with squash, then zucchini, tossing each with 1
 teaspoon 
 of the oil and arrange each separately in a single layer on the baking 
 sheet.  Bake 12 minutes; turn vegetables and bake 8 minutes longer.  
 Reduce oven temperature to 350 Deg. F.
 
 In a large nonstick skillet, heat the remaining 1 teaspoon oil; add
 onion, 
 red pepper and garlic.  Sauté over medium heat, 5 minutes, until onion
 is 
 soft.  Cook covered, shaking pan occasionally, 5 minutes longer.
 
 In small bowl, combine tomato paste and 1/2 cup of water; set aside.  In 
 separate small bowl, combine parsley, basil, thyme, salt and pepper.
 
 In prepared casserole, arrange half of the baked eggplant slices,
 sprinkle 
 with 1 teaspoon of the herb mixture.  Continue layering with half of
 each 
 of the sliced tomato, baked squash, onion mixture and baked zucchini, 
 sprinkling 1 teaspoon of the herb mixture between each layer.  Repeat 
 procedure, ending with zucchini.
 
 Pour tomato paste mixture over layered vegetables.  Bake covered with 
 foil, 50 minutes.  Uncover; bake 15 minutes longer.
 
 
 
 
 
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 NOTES : Makes 6 Servings
        
        Taken from Weight Watchers Cookbook 1994 (ISBN 0-671-881184-1)
        
        Each serving (Weight Watchers program which is similar to
 Diabetic 
        Choices) is 1/2 fat, 3 vegetables, 5 optional calories. Or 4 g
 Fat 
        3 g fibre.
        80 Calories per serving. 0 Cholesterol
        
        (As a diabetic I would take 1 fat choice instead of 1/2)

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