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Baked Ratatouille Boats

“Using only vegetables for the filling instead of rice cuts down on starch. I like the crispiness of the panko, but you can leave it out.” Rosalind Pope - Greensboro, North Carolina

8 ServingsPrep: 30 min. + standing Bake: 45 min.

Ingredients

2 cups cubed eggplant
1 medium zucchini, chopped
3/4 teaspoon salt, divided
1 small onion, chopped
3 garlic cloves, minced
4 teaspoons olive oil
2 large tomatoes, chopped
1/4 teaspoon pepper
4 medium green peppers
4 ounces reduced-fat Monterey Jack cheese or part-skim mozzarella cheese, cut into 8 pieces
2 teaspoons minced fresh marjoram or 3/4 teaspoon dried marjoram
1 can (8 ounces) tomato sauce
TOPPING:
3 tablespoons panko (Japanese) bread crumbs
2 tablespoons grated Parmesan cheese
1 tablespoon olive oil
1/8 teaspoon cayenne pepper

Directions

Place eggplant and zucchini in a large bowl; sprinkle with 1/2
teaspoon salt and toss to coat. Cover and let stand for 30 minutes.
Rinse with cold water; drain and pat dry.
In a large skillet, saute onion and garlic in oil until tender. Add

2 of 2

Baked Ratatouille Boats (continued)

Directions (continued)

eggplant mixture, tomatoes, pepper and remaining salt. Bring to
boil. Reduce heat; cover and simmer for 20 minutes. Remove from the
heat.
Meanwhile, cut green peppers in half lengthwise; discard seeds. Place
in a 13-in. x 9-in. baking dish coated with cooking spray. Place
about 3 tablespoons eggplant mixture in each pepper half; top with a
piece of cheese and sprinkle with marjoram. Top with tomato sauce
and remaining eggplant mixture.
Cover and bake at 350° for 40-45 minutes or until peppers are
tender. Combine the topping ingredients; sprinkle over peppers.
Bake, uncovered, 3-5 minutes longer or until topping is golden
brown. Yield: 8 servings.

Nutrition Facts: 1 stuffed pepper half equals 128 calories, 8 g fat (3 g saturated fat), 11 mg cholesterol, 430 mg sodium, 11 g carbohydrate, 3 g fiber, 6 g protein. Diabetic Exchanges: 2 vegetable, 1 lean meat, 1/2 fat.