Old MacDonald's Potato Box Recipes
Ratatouille Topping for Baked Potatoes Ingredients 5 tablespoons Olive oil 12 ounces Eggplant, cut into 1/2-inch dice 6 ounces onion, cut into 3/8-inch dice 2.5 ounces garlic, chopped 8 ounces Zucchini, cut into 3/8-inch dice 6 ounces Red bell pepper, cut into 3/8-inch dice 1 pound tomatoes, cut into 3/8-inch dice 2 teaspoons Rosemary, chopped 2 tablespoons, tomato paste 1/4 cup water Salt, as needed Directions 1. In saute pan over high heat, heat 3 tablespoons of the oil. Saute eggplant until tender and lightly browned. Drain on paper towels.2. In same pan, heat remaining oil. Add onion and cook until soft, but not colored; add garlic and cook one minute more. Add zucchini and bell pepper; cook until slightly soft. 3. Add eggplant, tomatoes, rosemary, tomato paste and water; simmer for 20 minutes. Season with salt.

Old MacDonald's Potato Box Recipes

Ratatouille Topping for Baked Potatoes

Ingredients

5 tablespoons Olive oil
12 ounces Eggplant, cut into 1/2-inch dice
6 ounces onion, cut into 3/8-inch dice
2.5 ounces garlic, chopped
8 ounces Zucchini, cut into 3/8-inch dice
6 ounces Red bell pepper, cut into 3/8-inch dice
1 pound tomatoes, cut into 3/8-inch dice
2 teaspoons Rosemary, chopped
2 tablespoons, tomato paste
1/4 cup water
Salt, as needed

Directions

1. In saute pan over high heat, heat 3 tablespoons of the oil. Saute eggplant until tender and lightly browned. Drain on paper towels.2. In same pan, heat remaining oil. Add onion and cook until soft, but not colored; add garlic and cook one minute more. Add zucchini and bell pepper; cook until slightly soft. 3. Add eggplant, tomatoes, rosemary, tomato paste and water; simmer for 20 minutes. Season with salt.