• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Ratatouille Topping

  • Recipe Submitted by on

Category: Potatoes

 Ingredients List

  • 4 lg Idaho baking potatoes; baked
  • 1 tb Vegetable oil
  • 1 md Onion; diced
  • 1 Garlic clove; minced
  • 8 oz White mushrooms; quartered,
  • -about 2 cups
  • 1 md Eggplant; cut in 1/2-inch
  • -pieces, about 2 cups
  • 1 md Zucchini; cut into 1/2-inch
  • -pieces, about 1 cup
  • 2 Ribs celery; diced
  • 28 oz Whole tomatoes; coarsely
  • -chopped
  • 1/2 ts Dried basil
  • 1/2 ts Dried thyme
  • 1/2 ts Salt
  • 1/4 ts Black pepper


1. In large nonstick skillet, over medium-low heat, heat oil. Add onion and
garlic; cook until softened, about 4 to 5 minutes, stirring frequently.

2. Add mushrooms, eggplant, zucchini, celery, tomatoes, basil, thyme, salt
and pepper. Bring to a boil and reduce heat; simmer until thickened and
vegetables are tender, about 15 minutes.

3. Halve potatoes lengthwise, cutting almost to the base of the potato.
Mash slightly with fork, leaving in skins. Spoon ratatouille mixture over
each potato, dividing evenly.

Makes 4 servings. Preparation time: About 30 minutes. Cooking time: About
25 minutes.

Per serving: About 240 cal, 8 g pro, 47 g car, 4 g fat, 17% cal from fat, 0
mg cholesterol, 709 mg sod, 7 g fiber.

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