Ratatouille with Cinnamon Basil

4 Servings

Try this Ratatouille with Cinnamon Basil recipe, or post your own recipe for Ratatouille with Cinnamon Basil

tell us

Be the first to submit a photo for this recipe. Win $100.00 by posting the best original food photo this month!

Recipe look good to you?

Ratatouille with Cinnamon Basil Ingredients

4 sm Eggplants	2 tb Fresh cinnamon basil
6 tb Lemon juice	;chopped
1 md Onion, sliced	2 tb Fresh sweet basil, chopped
1 Garlic clove	5 Plum tomatoes
1/4 c Olive oil	1 Red pepper, chopped
1 md Zucchini, coarsely chopped	1/4 c Fresh parsley, chopped

Instructions for Ratatouille with Cinnamon Basil

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 Cooks Garden" catalog. Vol. 8, No. 1. Spring/Summer 1991. Pg. 54. Posted by Cathy Harned. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: PastaCuisine: Uncategorized