*****(20/56) WHITE BEAN RATATOUILLE TURNOVERS

RECIPE 20/56  WHITE BEAN RATATOUILLE TURNOVERS

I promised a review, check out March 10

(hand-held turnovers with vegetables and cheese)

These are INCREDIBLE

INGREDIENTS
1 three inch piece Japanese or Chinese eggplant
1/2 small zucchini
1/2 small red bell pepper
2 shallots
3 garlic cloves, pressed
1 can unsalted Great Northern beans, drained and rinsed
1/2 tsp salt
1/2 tsp coarsely ground black pepper
1/3 cup dry white wine such as Sauvignon Blanc
2 Tbsp finely chopped fresh basil leaves or parsley

1/2 pkg frozen puff pasty sheets (1 sheet), thawed
1 egg, lightly beaten with 1 tsp water, divided
2 ounces smoked Provolone cheese, grated
1/2 ounce fresh Parmesan cheese, grated

DIRECTIONS:

PREP TIME 30 MINUTES TOTAL TIME 1 HOUR 4 SERVINGS 390 CALS/TURNOVER

1.  preheat oven to 400 F.  Line cookie sheet with Parchment Paper.  Dice eggplant, zucchini and bell pepper to measure 1/2 cup each.  Finely chop shallots,

2.  For filling, spray skillet with EVOO.  Heat over medium heat 1 to 3 minutes or until shimmering.  Add eggplant, zucchini and bell pepper; cook 4 to 6 minutes or until crisp-tender.   Stir in shallots, pressed garlic, beans, salt and black pepper.  Cook 20 to 30 seconds or until fragrant.   Add wine, cook an additional 2 to 3 minutes or until wine is evaporated.  Stir in basil.    Remove Skillet from heat; set aside.

3.  Unfold pastry onto a lightly floured surface.  Cut into four squares.   Roll each square into a 6 1/2 inche square.   Lightly brush edges with egg mixture.   Divide Provolone cheese and filling evenly among pastry squares.   Bring one corner of pastry up and over filling,   creating a triangle.  Pinch edges to seal.   Trim edges with Pizza Cutter and fold corners upwards.

4.  Place turnovers onto Cookie Sheet   Brush with remaining egg mixture.   Cut three slits into top of each turnover and sprinkle with Parmesan cheese.  Bake 28 to 30 minutes or until golden brown.