Recipe: Crunchy Ratatouille (blender or food processor)

CRUNCHY RATATOUILLE

2 large egg whites
1 tablespoon olive oil
3/4 cup Italian-style fine dried bread crumbs
1 teaspoon dried basil
3 teaspoons minced garlic, divided use
1 1/2 cups one-inch eggplant chunks
1 1/2 cups three-quarter-inch zucchini slices
1 1/2 cups one-and-a-half-inch red bell pepper chunks
2 cups one-and-a-half-inch tomato chunks, divided use
3 tablespoons reduced-fat mayonnaise
1 to 2 teaspoon lemon juice
salt and pepper

In a bowl, beat egg whites and oil to blend.

In another bowl, mix crumbs, basil, and 2 teaspoons garlic.

Add 1 kind of vegetable at a time to the egg mixture - eggplant, zucchini, bell pepper, and 1 1/2 cups tomatoes. Lift out with a slotted spoon, draining briefly, and add to crumbs. Mix gently to coat, then lift out. Arrange vegetables in a single layer on a 14- by 17-inch baking sheet.

Bake in a 450 degrees F oven until vegetables are well browned and eggplant is soft when pressed, 20 to 25 minutes.

Meanwhile, in a blender or food processor, puree until smooth the remaining 1 teaspoon garlic, remaining 1/2 cup tomatoes, mayonnaise, and lemon juice to taste.

Spoon vegetables onto warm dinner plates and season to taste with mayonnaise mixture and salt and pepper.

Servings: 6
Source: Sunset Magazine; March 2000