Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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