Ratatouille With Cinnamon Basil

Ingredients

4 eggplants
90 ml lemon juice
1 slice onion
1 garlic clove
60 ml olive oil
1 zucchini
16 gr cinnamon basil
4 gr sweet basil
5 tomatoes
1 pepper
7 gr parsley
1/2 along length of eggplan if using round variety
1/2 walls
16 ml lemon juice

Instructions

juice. Divide ratatouille among eggplant shells. Cool and serve at room temperature. Recipe developed by Ellen Ogden. In "The Cook's Garden" catalog. Vol. 8, No. 1. Spring/Summer 1991. Pg. 54.