Ratatouille Crepes

Very satisfying meatless dish, add some tofu marinated in lite soy (omit salt) and you have a very satisfying meal. I usually only cook the veggies for 8 minutes or just until they are warm through

• Ready In: 27 mins
• Serves: 10

Ingredients

• 20  crepes (See All Purpose Dinner Crepes Batter)
• 1  lb zucchini, chopped into 1/2 inch cubes
• 1  small eggplant, chopped into 1/2 in cubes
• 1  onion
• 1⁄4 cup lite olive oil or 1⁄4 cup butter
• 2  garlic cloves, minced
• 2  tomatoes, peeled & chopped
• 1  green pepper
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 1⁄4 teaspoon dried basil
• 1⁄4 teaspoon thyme
•  chopped fresh parsley (optional)

Directions

1. Using a large skillet saute the zucchini, eggplant& onion in the oil (butter) Add garlic, tomatoes, green pepper,Salt pepper, basil& thyme.
2. Cook covered for 10-15 minutes.
3. Warm the crepes.
4. Divide the mixture between the crepes, fold& serve immediately.