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Weight Watchers Recipes |
Ratatoullie |
1.5 Points Per Serving |
1 small eggplant (about 12 ounces), pared and cut into 1/4-inch slices 1 tablespoon plus 1 teaspoon olive oil 1 large yellow squash (about 8 ounces), cut into 1/4-inch diagonal slices 1 medium zucchini, cut into 1/4-inch diagonal slices 1 medium yellow onion, very thinly sliced 1 medium red bell pepper, julienned 3 garlic cloves, very thinly sliced 1/4 cup tomato paste 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh basil 2 teaspoons chopped fresh thyme 1 teaspoon salt 1 teaspoon freshly ground black pepper 1 medium tomato, thinly sliced Preheat oven to 400º F. Spray non stick baking sheet and a 1-quart casserole with non stick cooking spray. In medium bowl, combine eggplant and I 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 arranging each separately in a single layer on the baking sheet. Bake 12 minutes; turn vegetables and bake 8 minutes longer. Reduce oven temperature to 350º F. In large non stick skillet, heat the remaining I teaspoon oil; add onion, bell pepper and garlic. Saute 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 I teaspoon of the herb mixture. Continue layering with half each of the sliced tomato, baked squash, onion mixture and baked zucchini, sprinkling I 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. Makes 6 servings |