Ratatouille

 
                             Ratatouille 
 
 Recipe By     : Elizabeth Powell
 Serving Size  : 8    Preparation Time :1:30
 Categories    : Ethnic                           Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2  pounds        eggplant -- peeled & sliced
    1      pound         zucchini -- sliced
    1      large         sweet green peppers -- sliced
    1 1/2  cups          onion -- sliced
    3      cloves        garlic -- minced
    4      large         red ripe tomatoes -- peel, seed, & slice
    1      teaspoon      basil
      1/4  cup           Parmesan cheese
    2      tablespoons   bread crumbs
                          salt
                         black pepper
 
      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 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. Bake at 400° for 45 minutes.
 
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