1 lb baby rose or very small red potatoes
Non stick olive oil cooking spray

Ratatouille:

1 c. very small diced egg plant
salt, for sprinkling
1/2 c. each very small diced zucchini, yellow squash, red and green bell peppers
pinch of salt

Cream Cheese Spread:

4 oz. fat-free cream cheese
1 to 2 tsp. finely minced garlic
3 tbsp. finely minced fresh basil or 1 tsp. dried

1) Preheat oven to 400°F. Wash potatoes and cut in half. Coat nonstick baking sheet with cooking spray. Place potatoes, cut side down on baking sheet.

2) Bake 30 minutes or until tender.

3) Ratatouille: Sprinkle eggplant lightly with salt and place in colander over sink to drain for 30 minutes. Pat excess moisture from eggplant pieces with paper towels.

4) Coat nonstick skillet with cooking spray. Heat over medium - high heat. Cook zucchini and yellow squash 2 to 3 minutes, stirring frequently. Add both bell peppers. Cook over medium -high heat 4 minutes more, stirring constantly. Add eggplant. Lower heat. Cook 5 minutes more, stirring occasionally. Add salt. Spoon into bowl.

5) Cream Cheese Spread: In a small bowl mix cream cheese with garlic and basil. Cut small slices from rounded side of potatoes so that they sit flat with cut side up. Spread a little cream cheese mixture on each potato. Dip cream cheese top of each potato into ratatouille. Arrange on platter and serve.

Submitted by: Angelic Hightower