Egg White Soufflé With Ratatouille
Ingredients
- One 6-ounce zucchini
- One 6-ounce yellow squash
- 1 red bell pepper
- 1 yellow bell pepper
- 1/2 pound Italian eggplant
- 1 medium tomato, peeled and seeded
- 2 tablespoons extra-virgin olive oil
- 1 medium onion
- 2 garlic cloves, smashed
- 1 tablespoon tomato paste
- 1 tablespoon ketchup
- 1/4 cup chopped basil
- Salt and freshly ground white pepper
- 4 large egg whites
- 2 tablespoons freshly grated Parmigiano-Reggiano cheese
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