* Exported from MasterCook * Ratatouille Recipe By : Elizabeth Powell Serving Size : 8 Preparation Time :1:30 Categories : Ethnic Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds eggplant -- peeled & sliced 1 pound zucchini -- sliced 1 large sweet green peppers -- sliced 1 1/2 cups onion -- sliced 3 cloves garlic -- minced 4 large red ripe tomatoes -- peel, seed, & slice 1 teaspoon basil 1/4 cup Parmesan cheese 2 tablespoons bread crumbs salt black pepper Combine eggplant slices, zucchini slices, and green pepper slices in a large oven-safe bowl. Sprinkle with 1 tablespoon of salt and pour a quart of boiling water over the vegetables. Let stand 10 minutes, drain and pat dry. In a large skillet, cook the onions and garlic cloves until softened. Spread onion mixture on the bottom of an oiled shallow 2 quart baking dish. Arrange half the vegetable mixture on top of the onion mixture and spread it with half the tomato slices. Sprinkle the tomatoes with 2 tablespoons Parmesan, 1/2 teaspoon basil, and salt and pepper to taste. Arrange the remaining vegetables and tomatoes in layers in the baking dish and season them with 1/2 teaspoon basil and salt and pepper to taste. Sprinkle with remaining Parmesan and bread crumbs. Bake at 400° for 45 minutes. - - - - - - - - - - - - - - - - - -