Ratatouille al Forno
6-8 tablespoons olive oil
Heat 2 tablespoons of the oil in a pan, add the onions and garlic and cook over a very gentle heat for 8-10 minutes until softened and cooked down. Add a further 2 tablespoons of the oil to the pan add the zucchinis and cook for 2-3 minutes, turning them frequently. In a separate pan fry the eggplant in the rest of the oil for 8-10 minutes until soft and golden al lover. Add the eggplant to the onion and zucchini mixture and stir in the tomatoes. Heat through, stirring, until the mixture begins to combine.
2 onions skinned and finely sliced
2 garlic cloves skinned and finely sliced
4 medium zucchini trimmed and sliced
1 large eggplant peeled and cubed
4 large tomatoes skinned and chopped
8 ounces conchiglie (large shells) cooked 'al dente'
1 tablespoon chopped fresh oregano
salt and pepper
3 ounces bel paese, grated
Mix in the hot, drained conchiglie and oregano. Add salt and pepper to taste, then transfer the mixture to a baking dish. Sprinkle with the grated cheese. Bake at 375 for 15-20 minutes.
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