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