Ratatouille (version XIV)

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1-1/2 pounds eggplant, peeled and sliced
1 pound zucchini, sliced
1 large sweet green pepper, sliced
1-1/2 cups onion, sliced
3 cloves garlic, minced
1/4 cup olive oil
4 large red ripe tomatoes, peel, seed, and slice
1 teaspoon basil
1/4 cup parmesan cheese
2 tablespoons bread crumbs
1 tablespoon olive oil
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 in olive oil 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 and drizzle with olive oil . Bake at 400° for 45 minutes.

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