A great way to use the end-of-summer vegetables! This version of ratatouille uses cinnamon basil which gives it a unique "warm" basil flavor. If you can't find cinnamon basil you can just substitute with more of the regular sweet basil. Wait until the ratatouille is cooked to season with salt and pepper. With all the wonderful fresh flavors in this recipe you won't need to add much extra seasoning.
4 small eggplants
3 tablespoons lemon juice
1/4 cup olive oil, plus more for brushing shells
1 medium onion, sliced
1 clove garlic, minced
1 medium zucchini, coarsely chopped
5 plum tomatoes, seeded and chopped
1 red bell pepper, chopped
2 tablespoons fresh cinnamon basil, chopped
2 tablespoons fresh sweet basil, chopped
1/4 cup fresh parsley, chopped
salt and pepper, to taste
Cut a 1/2" slice along length of each eggplant. If using round variety, remove about one inch of the top. Carefully scoop out the eggplant flesh, leaving 1/2" thick walls to form a shell. Chop the eggplant flesh and place in a medium sized bowl. Toss with 1 tablespoon of the lemon juice and set aside.
Next, using a pastry brush, lightly brush the inside of the eggplant shells with olive oil. Set the shell aside.
Heat the oil in a skillet over medium heat. When hot, add the sliced onion and minced garlic. Saute until soft but not browned. Stir in the chopped eggplant flesh and chopped zucchini. Stir and cook until the eggplant and zucchini are tender.
Add the chopped tomato and bell pepper to the eggplant. Simmer for 5 minutes. Stir in the chopped basil and simmer 5 more minutes.
Remove from heat and stir in the parsley and remaining lemon juice. Season to taste with salt and pepper.
Divide the ratatouille between the eggplant shells. Let cool in the shells and serve at room temperature.
Recipe Source: Adapted from "The Cook's Garden"
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