Friday, September 19, 2008

Jen's Ratatouille

"I've been wanting to make this, but I haven't found a recipe in which all the ingredients sounded good to me. I decided instead to add and subtract from a recipe I found and make it more Italian flavored."

1 zucchini sliced thin
1 yellow squash sliced thin
1 Chinese eggplant sliced thin (you can also use a regular eggplant and cut the slices in quarters or about the same size as the zucchini and squash)
3 plum/roma tomatoes sliced thin
1 medium onion sliced in rings
2 Tablespoons olive oil
1 cup shredded parmesan cheese
20 fresh basil leaves ground in food processor (or 1 teaspoon dried basil)
3 cloves garlic, minced
salt and pepper to taste


Preheat oven to 375 degrees F. Heat 1 tablespoon of the oil in large pan until hot. Saute onions and eggplant until both are soft (about 10 minutes). In 13x9 baking dish coat bottom with remaining 1 tablespoon oil. Make rows of veggie slices alternating eggplant, tomato, squash and zucchini. Top with sauted onions. Sprinkle with fresh or dried basil. In small bowl mix together cheese with minced garlic, salt and pepper. Sprinkle cheese mixture on top of veggies. Cover with foil and bake for 55 minutes removing foil for the last 10 minutes of baking.

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