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Quick Ratatouille III (P, KLP)
Source: Libby
Serves: 4

3 cloves garlic, crushed
1 medium eggplant, halved and sliced
3 medium zucchini, sliced
2 cups mushrooms, sliced
1/2 teaspoon thyme
1 can tomatoes, stewed
1/2 cup red wine

Pour wine into bottom of a stew pot or Dutch oven. Add garlic. Turn heat to medium.

Layer the eggplant slices in the pot, followed by the zucchini slices, then the mushrooms. Sprinkle the thyme over the mushrooms. Pour the can of tomatoes on top.

Cover and simmer/steam 20 minutes or until everything is cooked through.

Posted by Annice Grinberg

Nutritional Info Per Serving: 102 Calories (kcal); 1g Total Fat; (5% calories from fat); 4g Protein; 19g Carbohydrate; 0mg Cholesterol; 45mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3-1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates