Ratatouille With Cinnamon Basil

Course : Vegetables
Serves: 4
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4 small eggplants
6 tablespoons lemon juice
1 medium onion -- sliced
1 clove garlic
1/4 cup olive oil
1 medium zucchini -- coarsely chopped
2 tablespoons fresh cinnamon basil, chopped
2 tablespoons fresh sweet basil -- chopped
5 medium plum tomatoes
1 medium red pepper -- chopped
1/4 cup fresh parsley -- chopped

Preparation / Directions:

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.

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