From Sandi's Recipe File - Ratatouille Filled Crepes

Presents

"Ratatouille Filled Crepes"

Recipe Source:
February 2000 Issue
Reader's Digest

Serving Size: Makes 8 crepes, or 4 servings

Amount Ingredient

2 medium size onions, sliced

2 cloves garlic

1/4 cup olive oil

1 small eggplant, cubed

1 large green pepper, cut in strips

2 zucchini, sliced

3 tomatoes, peeled and chopped

2 tablespoons chopped parsley

2 teaspoons salt

1/2 teaspoon dried basil

1/8 teaspoon pepper

8 Crepes

Preparation Instructions:

In a large skillet, saute onions and garlic cloves in olive oil. Add eggplant, green pepper, zucchini, tomatoes, parsley, salt, dried basil, and pepper. Cover and simmer 10 to 15 minutes. Uncover and simmer for a few more minutes until the sauce thickens. Divide mixture among crepes and old ends under. Place in greased baking dish and broil 5 minutes. Makes enough to fill eight crepes, or four servings.

Click here for a printable version of this recipe.

Home Recipe File Unique Kitchen Shop

Tell a Friend About This Site D & P Webstore