| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
|
Herbs, Side dish, Vegetables |
4 |
Servings |
INGREDIENTS
| 4 |
sm |
Eggplants |
| 6 |
tb |
Lemon juice |
| 1 |
md |
Onion, sliced |
| 1 |
|
Garlic clove |
| 1/4 |
c |
Olive oil |
| 1 |
md |
Zucchini, coarsely chopped |
| 2 |
tb |
Fresh cinnamon basil |
|
|
;chopped |
| 2 |
tb |
Fresh sweet basil, chopped |
| 5 |
|
Plum tomatoes |
| 1 |
|
Red pepper, chopped |
| 1/4 |
c |
Fresh parsley, chopped |
INSTRUCTIONS
Cut a 1/2" slice along length of each eggplant. If using round variety,
remove about one inch of the top. Carefully scoop out flesh, leaving 1/2"
thick walls. Chop eggplant flesh, place in a medium sized bowl, and toss
with 1 tb. lemon juice. Set aside. Using another tablespoon of lemon
juice, brush inside of each eggplant shell.
In a skillet over medium heat, saute the onions and garlic in oil. Add
chopped eggplants, zucchini and basil. Cook, stirring, until eggplants are
tender. Add tomatoes and peppers to mixture; cook for 10 minutes. Remove
from heat. Stir in parsley and remaining lemon juice. Divide ratatouille
among eggplant shells. Cool and serve at room temperature.
Recipe developed by Ellen Ogden. In "The Cook's Garden" catalog. Vol. 8,
No. 1. Spring/Summer 1991. Pg. 54. Posted by Cathy Harned.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“There is more to Jesus than anyone has so far discovered”