Ratatouille, Fresh Herbs, Peppers, Zucchini & Eggplant

This time of year we have an abundance of fresh produce, peppers, zucchini, fresh herbs, onions, tomatoes and eggplants. Here is a fast and easy Ratatouille to make for dinner. Enjoy!

 

Ratatouille

Oven Temperature: 350F

Baking Time: 10-15 minutes

Equipment: 13X9 inch pan

Servings: 8

Ingredients

1 eggplant, remove top & bottom & skin if tough, chopped in bite size pieces, approx.2 cups

½ tsp Salt

1 Tbsp each butter and olive oil

1 onion, chopped

½ tsp salt

2 cloves garlic, chopped

2 -4Tbsp fresh oregano, chopped or 2 tsp dried

2-3 zucchini, chopped, approx..21/2 cups

1 red pepper, chopped

1 green pepper, chopped

1 Tbsp balsamic vinegar

2-4 tomatoes, sliced in rounds

8-10 leaves fresh basil, roughly chopped

Salt and Fresh ground black pepper to taste

2 cups mozzarella cheese, grated

Order of Events

1. Put chopped eggplant in a colander and sprinkle with salt. Leave for 10 minutes.

2. Preheat oven to 350 F

3. Heat a large frying pan on medium heat, add butter and olive oil. Add onion and cook over medium heat until soft and fragrant, 3-5 minutes. Crush garlic into salt and chop fine with oregano. Add to fry pan and cook 1 minute more. If onion, garlic and oregano start to brown turn down heat.

4.  Add zucchini, peppers and eggplant and cook stirring frequently, for 5-8 minutes or until just starts to soften, add vinegar.

5. Add vegetable mixture to 13 X 9 inch pan. Lay tomatoes and fresh basil evenly on top of mixture. Sprinkle with salt, pepper and cheese.

6. Bake uncovered in preheated oven for 10-15 minutes until cheese melts. Remove from oven and cover with foil until ready to serve.