Ratatouille Topping for Baked Potatoes
6 ounces Red bell pepper, cut into 3/8-inch dice
1 pound tomatoes, cut into 3/8-inch dice
5 tablespoons Olive oil
12 ounces Eggplant, cut into 1/2-inch dice
6 ounces onion, cut into 3/8-inch dice
2.5 ounces garlic, chopped
8 ounces Zucchini, cut into 3/8-inch dice
2 teaspoons Rosemary, chopped
2 tablespoons, tomato paste
1/4 cup water
Salt, as needed
In saute pan over high heat, heat 3 tablespoons of the oil. Saute eggplant until tender and lightly browned. Drain on paper towels.
In same pan, heat remaining oil. Add onion and cook until soft, but not colored; add garlic and cook one minute more. Add zucchini and bell pepper; cook until slightly soft.
Add eggplant, tomatoes, rosemary, tomato paste and water; simmer for 20 minutes. Season with salt.
*Tip: Serve on baked potatoes or offer as a topping choice for a baked potato bar.
Servings: 8
Source: United States Potato Board
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