Ratatouille Topping

Yield: 4 Servings
Categories: Luncheon, Potatoes
4lgIdaho baking potatoes; baked
1tbVegetable oil
1mdOnion; diced
1Garlic clove; minced
8ozWhite mushrooms; quartered, about 2 cups
1mdEggplant; cut in 1/2-inch pieces, about 2 cups
1mdZucchini; cut into 1/2-inch pieces, about 1 cup
2Ribs celery; diced
28ozWhole tomatoes; coarsely chopped
1/2tsDried basil
1/2tsDried thyme
1/2tsSalt
1/4tsBlack pepper
Advertisement