Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6              large  baking potatoes washed
  1               Part  skim mozzarella cheese  (2 oz.) shredded
     1/4            c.  Olive oil or vegetable oil
  2              large  onions  sliced
  2              large  garlic cloves   minced
  1                     eggplant        cut into 1/2-inch
                        cubes, unpeeled
  6                     zucchini        thickly sliced
  2                     green or red bell peppers       seeded
                        and cut into
     1/4          inch  strips
  2               tsp.  Dried basil
     1/2            c.  Minced parsley
  5              large  tomatoes        cut into wedges

Preparation:

Bake potatoes at 375 F for approximately 1 hour, until soft and tender. Be sure to pierce with a fork before baking to avoid having the potato explode in the oven. (This happens when steam builds up in the potato as it bakes and the steam has no means of escape througha vent in the potato skin.) Split each baked potato, top each potato with a generous portion of warm ratatouille (directions below) and shredded mozzarella cheese. Place potatoes under the broiler for a few brief minutes to melt the cheese. Ratatouille: Het oil in large pan over medium-high heat. Add onions and garlic, and cook, stirrign often, until onions are soft. Stir in eggplant, zucchini, bell peppers, basil and parsley. Reduce heat to medium, cook, uncovered, stirring occasionally, for 30 minutes. Add 4 of the tomatoes and stir to blend. Cook uncovered, stirring ocasionally, until eggplant is tender when pierced with a fork, about 15 minutes more. Srve hot or at room temperature; garnmish with remaining tomatoes before serving. If made ahead, let cook, then cover and refrigerate up to 1 week.

Nutritional Information:

33 Calories (kcal); 1g Total Fat; (11% calories from fat); 2g Protein; 7g Carbohydrate; 0mg Cholesterol; 20mg Sodium