Title: Ratatouille with cinnamon basil
 Categories: Herbs, Side dish, Vegetables
      Yield: 4 Servings
 
      4 sm Eggplants
      6 tb Lemon juice
      1 md Onion, sliced
      1    Garlic clove
    1/4 c  Olive oil
      1 md Zucchini, coarsely chopped
      2 tb Fresh cinnamon basil
           ;chopped
      2 tb Fresh sweet basil, chopped
      5    Plum tomatoes
      1    Red pepper, chopped
    1/4 c  Fresh parsley, chopped
 
  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.