Preparation:
Bake potatoes at 375 F for approximately 1 hour, until soft and tender. Be
sure to pierce with a
fork before baking to avoid having the potato explode in the oven. (This
happens when steam
builds up in the potato as it bakes and the steam has no means of escape
througha vent in the
potato skin.) Split each baked potato, top each potato with a generous
portion of warm
ratatouille (directions below) and shredded mozzarella cheese. Place
potatoes under the broiler
for a few brief minutes to melt the cheese. Ratatouille: Het oil in large
pan over medium-high
heat. Add onions and garlic, and cook, stirrign often, until onions are
soft.
Stir in eggplant,
zucchini, bell peppers, basil and parsley. Reduce heat to medium, cook,
uncovered, stirring
occasionally, for 30 minutes. Add 4 of the tomatoes and stir to blend. Cook
uncovered, stirring
ocasionally, until eggplant is tender when pierced with a fork, about 15
minutes more. Srve hot
or at room temperature; garnmish with remaining tomatoes before
serving. If made ahead, let
cook, then cover and refrigerate up to 1 week. |
