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Ratatouille Dip
Recipe By : Source: Unknown
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Eggplant
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Small eggplant -- chopped
1/3 Cup onion -- chopped
1/3 Cup green pepper -- chopped
1/4 Cup chopped parsley -- divided
2 Cloves garlic -- crushed
2 Tablespoons lemon juice
2 Teaspoons sugar
2 Teaspoons Italian seasoning
2 Tablespoons olive oil
1 Large tomato -- peeled & chopped
80 TRISCUIT Wafers
Makes 2 1/2 cups. In large skillet, over medium heat, cook eggplant, onion, gr
een pepper, 3 tablespoons parsley, garlic, lemon juice, sugar and Italian seaso
ning in oil for 5 minutes. Add tomato; simmer 5 minutes more or until vegetable
s are tender-crisp. Spoon into serving bowl; garnish with remaining parsley. Se
rve warm or cold as a dip with wafers. Nutrition Information per Serving (1 ta
blespoon dip, 2 wafers). CaloriesTotal FatCalories from fatSaturated FatCholes
terolSodiumDietary Fiber502 g36%0 g0 mg62 mg1 g
Formatted by Sherilyn Palmer dojspalm@sprint.ca
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