End of Summer Ratatouille
1/4 cup olive oil
1. In Medium skillet, heat oil. Sauté eggplant until soft, about 2 minutes, stirring often. Transfer eggplant and oil into decorative 1 quart baking dish.
1 medium eggplant, diced into 1-inch cubes
2 yellow squash, diced into 1-inch cubes
2 zucchini, diced into 1-inch cubes
1 red bell pepper, diced into 1-inch cubes
1 yellow bell pepper, diced into 1-inch cubes
1 green bell pepper, diced into 1-inch cubes
3 large ripe tomatoes, coarsely chopped
Mix together in a small bowl:
1 bunch fresh parsley, coarsely chopped
1 red onion, peeled and coarsely chopped
4 cloves garlic, thinly sliced
1 tablespoon salt
1 teaspoon black pepper
2 tablespoons olive oil
1/2 cup chopped fresh basil leaves
11 ounce log montrachet or chevre cheese, crumbled or 1 cup grated Parmesan cheese
2. Layer vegetables in order given with a little parsley-onion mixture in between each layer. Finish with tomatoes on top.
3. Cover with foil. Bake at 350 degrees for 30 minutes. Remove foil and top with basil and cheese.
Serve at once.
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