Ratatouille

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Eggplant - peeled & sliced
1 lb	454g / 16oz	Zucchini - sliced
1 lb	454g / 16oz	Sweet green peppers - sliced (large)
1 1/2 cups	93g / 3.3oz	Onion - sliced
3		Garlic - minced
1/4 cup	59ml	Olive oil
4 cups	250g / 8.8oz	Red ripe tomatoes - peel, seed, & slice (large)
1 teaspoon	5ml	Basil
1/4 cup	36g / 1.3oz	Parmesan cheese
2 tablespoons	30ml	Bread crumbs
1 tablespoon	15ml	Olive oil
		Salt
		Black pepper

Recipe Instructions

Combine eggplant slices, zucchini slices, and green pepper slices in a large oven-safe bowl. Sprinkle with 1 tablespoon of salt and pour a quart of boiling water over the vegetables. Let stand 10 minutes, drain and pat dry.

In a large skillet, cook the onions and garlic cloves in olive oil until softened. Spread onion mixture on the bottom of an oiled shallow 2 quart baking dish. Arrange half the vegetable mixture on top of the onion mixture and spread it with half the tomato slices. Sprinkle the tomatoes with 2 tablespoons Parmesan, 1/2 teaspoon basil, and salt and pepper to taste.

Arrange the remaining vegetables and tomatoes in layers in the baking dish and season them with 1/2 teaspoon basil and salt and pepper to taste. Sprinkle with remaining Parmesan and bread crumbs and drizzle with olive oil.

Bake at 400F for 45 minutes.

Source:
Elizabeth Powell

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.