Ratatouille With Cinnamon Basil
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Ratatouille With Cinnamon Basil
  Cinnamon    Herbs    Side dish    Vegetables  
Last updated 6/12/2012 1:19:57 AM. Recipe ID 51472. Report a problem with this recipe.
[an error occurred while processing this directive]

      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
      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
  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.

Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.

Recipe ID 51472 (Apr 03, 2005)

[an error occurred while processing this directive]