Ratatouille Crepes
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INGREDIENTS 2 tablespoons olive oil
1 onion, finely chopped
1 clove garlic, crushed
1 green pepper, chopped
2 medium tomatoes, peeled, seeded and chopped
1 zucchini or cucumber, diced
3 slices eggplant or 1 very small eggplant, diced
1/4 teaspoon basil
1/4 teaspoon oregano
2 tablespoons tomato puréeHeat the oil and add the onion and the garlic. Cook until soft and translucent. Add the chopped green pepper, diced zucchini, and diced eggplant. Cover and simmer over a gentle heat for 15 minutes. Add the tomatoes and the herbs and continue cooking, uncovered, for another 10 minutes.
Drain the vegetables and put into another bowl. To the pan juices, add 1/4 cup tomato purée and 1 teaspoon cornstarch dissolved in 1 tablespoon water. Cook until thick. Adjust the seasoning adding salt and pepper.
Place 2 tablespoons of the ratatouille in each crepe. Roll the crepes and place in a buttered ovenproof dish. Bake for 10 minutes in a preheated 400 degree oven.
Pour the sauce over the crepes. Garnish the dish with chopped parsley, tomato wedges and pitted black olives.
NOTE - Ratatouille is an excellent vegetable dish on its own. Sprinkle with a little grated Parmesan cheese and run under the broiler before serving.
Makes 8 crepes