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.