Ratatouille with Grated Cheddar
1 eggplant, diced
1. Dice everything into bite-size pieces and throw into a Dutch oven or clay baker, or casserole dish. Add salt, pepper, drops of Tabasco, 6 basil leaves. Cover, bake for one hour at 350.
2 small zucchini
1/4 pound mushrooms, quartered
1 small can crushed tomatoes
4 drops tabasco
1/4 cup balsamic vinegar
1/2 cup grated cheddar cheese
2. When eggplant is tender, the dish is done.
3. Drain off the liquid from the baked vegetables into a small saucepan. Add balsamic vinegar and bring to a bubble over medium-high heat. Reduce, reduce, reduce. Pour thickened sauce over baked ratatouille, mix. Serve in a bowl. Add grated cheese.
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