Fat free ratatouille [r1]

Yield: 1 Servings

1 lg Eggplant ( about 1.5 LB's )      1 md Zucchini ( 2" to 3" by about
10 " long ) about 3/4 lb.      1 lg Yellow crookneck squash ( About 3/4 LB's )
1 md Green pepper ( about 4" in Diameter )      1 md Red pepper ( about 4" in Diameter )
1 5 5 oz. can V8 Juice ( or Other vegetable type juice      1 6 oz. can tomato paste
2 ts Chopped garlic      2 c Water
2 tb Each of fresh chopped

Oregano basil & thyme (If using dry spice use 1/2 ts Each) Combine all ingredients in a large pot as you prepare them. Peel eggplant and dice into 1/2" cubes. Split and quarter zucchini and yellow crookneck than dice into 1/2" pieces. Remove tough stem and seeds for both peppers and dice into 1/2" pieces. Add the water tomato paste and V8 Juice and mix well. Add the garlic and the spices and mix again. Heat pot on medium/high for a few minutes until just ready to boil. Reduce heat to simmer and cover. Stir periodically to prevent burning. Cook at least 1 hour a long simmer enhances the flavor. Serve over pasta rice potatoes wheat berries lettuce or alone. Keeps quite well in the icebox. OPTIONAL M**T STYLE USING TVP 1 cup TVP ( large chunk size ) 1/2 cup boiling water 1/4 cup tamari 1/4 cup Mirin Mix TVP tamari and mirin together in a bowl. Pour boiling water over it and mix. Let stand about 15 to 20 minutes mixing several times. Drain and add to the ratatouille pot about 30 minutes into the simmer.