Eggplant Stuffed with Roasted Ratatouille Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 ea. Eggplants medium sized
1 ea. zucchini small
1 ea. yellow squash small
1 ea. red bell pepper
1 ea. shallot
2 ea. garlic cloves
6 ea. grape tomatoes
1 cup plum tomato sauce
1/2 cup extra virgin olive oil
2 tbsp Shaved parmesan cheese
salt and pepper (to taste)
1 tbsp Chopped parsley
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Directions: |
Directions:1 Pre-heat oven to 400°F.
2 Cut eggplant in half lengthwise. Drizzle 2 tbsp of olive oil on the open half of eggplant. Season with salt and pepper.
3 Place on a papered sheet tray and place in pre-heated oven for 15 minutes or until flesh of eggplant is fork tender. Re move from oven and set aside.
4 Chop all vegetables to a 1/4-inch chop. Chop garlic and shallots fine. Place all vegetables, garlic and shallots in a large mixing bowl.
5 Pour in olive oil, salt and pepper to taste, and mix well. Place vegetable mixture on a papered sheet tray and roast in pre-heated oven for 20 minutes.
6 Remove from oven and mix in tomato sauce. Take roasted vegetables and stuff them into the half eggplants. Garnish eggplants with parsley and parmesan cheese. |
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Number Of
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Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:20 minutes |
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Personal
Notes: Thanks To Fairway Market for this dish!
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