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Ratatouille

From the recipe box Eamon’s recipes by Eamon Molloy

Ingredients

	1	lb. zucchini, trimmed and cut into ¼ inch thick slices
	2	sweet peppers, cored and chopped
	1	small onion, chopped
	6	cloves garlic, chopped
	1	lb. tomatoes, cored and chopped
	8	basil leaves, cut into ribbons
	2	Tbsp. olive oil
	~	salt
	~	pepper

Steps

Place zucchini slices on an oiled baking sheet and place in a 400 degree oven. Roast 5-8 minutes until zucchini has softened. Remove from oven.
Heat olive oil in a saucepan over medium heat. Add onions and cook until softened, about 5 minutes. Add garlic, cook for a few minutes,add peppers and cook for a few more minutes. Add tomatoes and cook for 5 minutes. Add basil, stir to mix and remove from heat. If there is a lot of liquid, drain off the excess and save for soup.
Layer the zucchini in a casserole dish. Spoon tomato mixture on top of zucchini, cover and place dish in oven. Cook for 10 minutes. Serve hot or warm.

This content is from the Eamon’s recipes collection.

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