Ratatouille Recipe

(serves about 4)

1 large eggplant

1 chopped onion

3 cloves of garlic

3 chopped tomatoes

1 can of diced tomatoes

1 lbs of trimmed and chopped green beans

1 chopped bell peppers

Salt and pepper to taste

1 bunch of fresh basil leaves (chopped and divided into 2 portions)

2-3 Tablespoon of olive oil

Preheat oven to 450F

In a large casserole pan (9x13), add the olive oil and chopped onions and garlic, stir and bake for 10-15 minutes until fragrant.

Remove the pan from the oven and add the remainder of the ingredients, turn down the heat to 375F and cover the pan with foil and bake for another 30-45 minutes until the eggplant is fork tender. Remove foil from the pan and turn up the heat to 450F for another 10 minutes to evaporate some of the liquid until the dish is in between a soup and a saucy casserole. Serve immediately with some fresh grated parmesan cheese and some of the reserved chopped basil.

Equipment: colander, cutting board, paring knife, measuring spoon, 9x13 casserole dish, foil