*  Exported from  MasterCook  *
 
                      RATATOUILLE WITH CINNAMON BASIL
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Herbs                            Side dish
                 Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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
 
   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.
  
 
 
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