Ratatouille With Cinnamon Basil

Ingredients

4 eggplants
6 tb lemon juice
1 slice onion
1 garlic clove
1/4 c olive oil
1 zucchini
2 tb cinnamon basil
2 tb sweet basil
5 tomatoes
1 pepper
1/4 c parsley
1/2 along length of eggplan if using round variety
1/2 walls
1 tablespoon 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.