1 medium eggplant, cut in strips or slices
1 tsp. salt
1 large red onion, halved and sliced
2 red peppers, cut in strips or slices
2 green peppers, cut in strips or slices
2 medium zucchini, cut in strips or slices
1 cup mushrooms, sliced
4 tomatoes, sliced
4 cloves garlic, crushed
2 tbsp. olive oil
2 tbsp. lemon juice
2 tsp. dried basil (or 2 tbsp. fresh, minced)
1/4 tsp. dried thyme, if desired
Salt & pepper, to taste.
These ratatouille-style vegetables are scrumptious served at room temperature over salad greens, or at any temperature as a side dish. Any way you serve them, they’re a winner!
- Sprinkle eggplant strips or slices with salt. Place in a colander or strainer over a bowl. Let stand 20 minutes. Press out excess liquid. Combine with remaining ingredients in a large mixing bowl and mix well. (May be prepared 3 or 4 hours in advance, covered and refrigerated until needed.) Spread in a single layer on a large baking sheet which has been sprayed with non-stick spray.
- Preheat oven to 450°F. Bake uncovered on top rack of oven for 20 to 25 minutes, or until well browned and tender-crisp. Stir 2 or 3 times during cooking.
Yield: 8 servings. Reheats well, especially in the microwave. Do not freeze.
97 calories per serving, 4 g fat (0.6 g saturated), 0 mg cholesterol, 2 g protein, 16 g carbohydrate, 303 mg sodium, 562 mg potassium, 1 mg iron, 4 g fiber, 32 mg calcium.