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Friday, August 21, 2009

Ratatouille from: Shilo

1 meduim eggplant
1 meduim bell pepper
1 medium onion1 medium zucchini
1/4 cup sun-dried tomato dressing (Kraft or Ken's Steakhouse)
1 can (or 16 oz fresh) diced or stewed tomatoes
2 T. parmesan cheese
1/2 cup mozzarella cheese
Cut the eggplant in bite size pieces. Chop the bell pepper. Cut the onion and zucchini in 1/2 inch slices. Preheat oven to 350°F. Mix eggplant, onion, red pepper, zucchini and dressing in large skillet; cook and stir on medium-high heat for 6 to 8 min. or until vegetables are tender and lightly browned.
Add tomatoes; cook 15 min., stirring
occasionally. Spoon into baking dish. Top with grated topping and mozzarella cheese.
BAKE 15 min. or until cheese is melted and vegetable mixture is heated through.
NOTE: I've made this with and without the eggplant. I've also added 1-2 cut up chicken breasts to make it non-vegeterian.
Natalee eats this and thinks it’s hilarious since it’s the same as in the movie. She’s got no idea how healthy it is.
J Oh, the lies I tell that girl!

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