Ratatouille With Cinnamon Basil
Grrrrrgh!
Course : Vegetables
From: HungryMonster.com
Serves: 4
 

Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      small         eggplants
   6      tablespoons   lemon juice
   1      medium        onion -- sliced
   1                    garlic clove
     1/4  cup           olive oil
   1      medium        zucchini -- coarsely chopped
   2      tablespoons   fresh cinnamon basil
                        -- chopped
   2      tablespoons   fresh sweet basil -- chopped
   5                    plum tomatoes
   1                    red pepper -- chopped
     1/4  cup           fresh parsley -- chopped
 

Preparation:

Cut a 1/2" slice along length of each eggplant. If using round variety, remove about one inch of the top. Carefully scoop out flesh, leaving 1/2" thick walls. Chop eggplant flesh, place in a medium sized bowl, and toss with 1 tb. lemon juice. Set aside. Using another tablespoon of lemon juice, brush inside of each eggplant shell. In a skillet over medium heat, saute the onions and garlic in oil. Add chopped eggplants, zucchini and basil. Cook, stirring, until eggplants are tender. Add tomatoes and peppers to mixture; cook for 10 minutes. Remove from heat. Stir in parsley and remaining lemon juice. Divide ratatouille among eggplant shells. Cool and serve at room temperature.