TWICE-BAKED RATATOUILLE-STUFFED POTATOES

      Title: TWICE-BAKED RATATOUILLE-STUFFED POTATOES
  Categories: Potatoes, Vegetables
       Yield: 4 Servings
  
            Vegetable oil spray
       1 md Onion -- chopped
       1    Clove garlic -- minced
       1 sm Eggplant
       1 sm Red bell pepper -- cut into
            Strips
       1 md Zucchini -- diced
       3    Plum tomatoes -- diced
       1 tb Balsamic vinegar or cider
            Vinegar
       4 md Baking potatoes
     1/2 c  Nonfat ricotta cheese
     1/2 c  Nonfat Parmesan cheese
  
   Cube the eggplant, toss with salt, and arranged in a single layer, if
   possible, in a large colander.  Let drain for 20 minutes. Pat dry with
   paper towels.
   
   Bake or microwave the potatoes until soft.
   
   Preheat the oven to 375 degrees F.
   
   In a large nonstick skillet lightly sprayed with oil, in a few
   tablespoons water, over medium-high heat, combine the onion, garlic,
   and eggplant; cover and steam for 4 minutes, adding more water if
   necessary to prevent sticking. Add the pepper, zucchini, tomatoes,
   and vinegar. Reduce the heat, cover, and simmer 12 to 15 minutes,
   stirring occasionally, until all the vegetables are tender.
   
   Meanwhile, slice off the top third of the potatoes lengthwise, and
   with a spoon, scoop out the flesh, leaving a 1/2-inch shell. (Reserve
   the flesh for another use.) Spoon 2 tablespoons ricotta into each
   potato. Fill the potatoes with the ratatouille. Sprinkle with 2
   tablespoons Parmesan and bake 35 minutes.
   
   Alternatively, place the potatoes in a microwave-safe dish, cover
   with wax paper, and cook at high for 4 minutes, rotating once.
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