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Monterey Jack Ratatouille Recipe

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This recipe for Monterey Jack Ratatouille, by , is from Good Eats, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.



1 eggplant, about 1 lb. (unpeeled)
pound zucchini
1 green pepper
4 slices bacon, in 1-inch pieces
1 cup sliced onion
cup olive oil
cup tomato paste
1 teaspoons salt
1 teaspoon fines herbes or thyme
1 teaspoon minced garlic
3 tablespoons flour
1 (14 ounce) can sliced or chopped tomatoes
12 ounces Monterey jack cheese (or buy pre-sliced)

Slice the eggplant, zucchini, and green pepper. Set aside.

Fry the bacon in a large skillet. Add the onion and saute until onion is soft. Remove from heat and add the olive oil, tomato paste, salt, fines herbes, garlic, and flour. Mix in the tomatoes.

In a 3-quart baking dish, layer one half tomato mixture, one half sliced vegetables and one half of cheese. Repeat layers, leaving off the top layer of cheese. Bake, covered, in 400 degree oven 45 minutes. Add final layer of cheese and bake another 15 minutes, uncovered. The dish should be hot and bubbly, and the vegetables nice and soft.

Personal Notes:
Personal Notes:
This is a good main dish served with sourdough bread and a green salad. It is not a true French ratatouille, which would not have bacon or cheese in it, but who cares? This recipe came from the Turlock Journal and is one of our family favorites.




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