Golden Ratatouille
Serves 6
INGREDIENTS
3/4 cup fruity olive oil
2 large onions, peeled and sliced
3 large cloves garlic, minced
2 tsp. salt
1 tsp. freshly ground black pepper
2 Tbsp. fresh basil, minced
2 Tbsp. fresh oregano, minced
1/2 cup fresh flat leaf parsley sprigs (Italian parsley)
grated zest of one lemon
2 Japanese eggplants, sliced into thin rounds
6 medium size yellow squash
2 yellow peppers, cored and diced
4 large yellow or orange tomatoes, cut into wedges
DIRECTIONS
In a deep, ovenproof skillet with a tight-fitting lid, heat 2 Tbsp. oil over medium-high heat and cook onions and garlic until soft, but not browned.
In a small bowl, mix together the salt, pepper, basil, oregano, parsley, lemon zest and onion mixture.
In a 9 x 13-inch baking dish, layer eggplant squash and peppers, sprinkling each layer with some of the herb mixture.
Drizzle remaining olive oil over the top, cover and bake in pre-heated 300 F. oven for 1 to 1 1/2 hours. Add tomatoes, toss gently and cook, uncovered, 45 minutes. Season to taste with salt and pepper and serve warm or at room temperature.
