Twice-Baked Ratatouille-Stuffed Potatoes

vegetable oil spray
1 medium onion, chopped
1 clove garlic, minced
1 small eggplant
1 small red bell pepper, cut into strips
1 medium zucchini, diced
3 plum tomatoes, diced
1 tablespoon balsamic vinegar or cider vinegar
4 medium baking potatoes
1/2 cup ricotta cheese
1/2 cup parmesan cheese

Cube the eggplant, toss with salt, and arranged in a single layer, if possible, in a large colander. Let drain for 20 minutes. Pat dry with paper towels.

Bake or microwave the potatoes until soft.

Preheat the oven to 375 degrees F.

In a large nonstick skillet lightly sprayed with oil, in a few tablespoons water, over medium-high heat, combine the onion, garlic, and eggplant; cover and steam for 4 minutes, adding more water if necessary to prevent sticking. Add the pepper, zucchini, tomatoes, and vinegar. Reduce the heat, cover, and simmer 12 to 15 minutes, stirring occasionally, until all the vegetables are tender.

Meanwhile, slice off the top third of the potatoes lengthwise, and with a spoon, scoop out the flesh, leaving a 1/2-inch shell. (Reserve the flesh for another use.) Spoon 2 tablespoons ricotta into each potato. Fill the potatoes with the ratatouille. Sprinkle with 2 tablespoons Parmesan and bake 35 minutes.

Alternatively, place the potatoes in a microwave-safe dish, cover with wax paper, and cook at high for 4 minutes, rotating once.

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