Ratatouille with Cinnamon Basil

Title:
Ratatouille with Cinnamon Basil

Yield:
4 Servings

Categories:
Herbs,
Side
Dishes,
Vegetables




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






 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