End of Summer Ratatouille

Recipe by spatchcock
READY IN: 1hr 17mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Mix together in a small bowl: parsley, red onion, garlic, 1 Tbsp salt, 1 tsp black pepper, 2 Tbsp olive oil
  • In Medium skillet, heat oil and saute eggplant and red onion until soft, stirring often.
  • Transfer eggplant/onion and oil into decorative 9x13 or larger, baking dish.
  • Toss remaining vegetables, except the tomatoes, with the parsley garlic mixture and fold into the eggplant mixture.
  • Scatter tomatoes on top.
  • Cover with foil.
  • Bake at 350 degrees for 30 to 45 minutes, or until vegetables are bubbly.
  • While baking, prepare topping: Combine 1/2 cup chopped fresh basil leaves with your choice of cheese: 11 oz log montrachet or chevre cheese, crumbled or 1 cup grated Parmesan cheese
  • Remove foil and top with basil and cheese mixture, return to oven for a scant 5 minutes.
  • Serve at once.
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