Ratatouille

Name: Ratatouille
Ingredients: 1 eggplant, cut into 1-inch cubes; 2 Tbsp. olive oil; 1 lb. yellow and green squash, cut into 1/2-inch rounds; 3 cloves garlic, minced; 2 Tbsp. fresh thyme; 3 tomatoes, diced; 2 c. herbed bread crumbs; 1 1/2 c. Monterey Jack cheese; 1/4 c. melted butter; 1 tsp. salt; 1 onion; 4 Tbsp. fresh oregano; 2 Tbsp. basil; salt and pepper to taste

14 ingredients

12 steps

Ingredients

1 eggplant, cut into 1-inch cubes
2 Tbsp. olive oil
1 lb. yellow and green squash, cut into 1/2-inch rounds
3 cloves garlic, minced
2 Tbsp. fresh thyme
3 tomatoes, diced
2 c. herbed bread crumbs
1 1/2 c. Monterey Jack cheese
1/4 c. melted butter
1 tsp. salt
1 onion
4 Tbsp. fresh oregano
2 Tbsp. basil
salt and pepper to taste

Directions

1

Sprinkle eggplant with salt and let drain in colander for about one hour.
2

Rinse, drain and pat dry.
3

Set aside.
4

Saute the onion, squash and garlic in olive oil until slightly soft to the touch.
5

Add in the tomatoes and eggplant.
6

Saute until eggplant is soft.
7

Season to taste with herbs and spices.
8

Pour in a casserole dish.
9

Cover with layer of cheese followed by a layer of bread crumbs.
10

Drizzle with melted butter and bake in 350° oven for 30 minutes.
11

Yield:
12

6 servings.