When I lived in Florida, I went to a dinner at a friend’s home. His Greek wife served a beautiful and delicious side dish the she called “Eggplant Fan” and she shared the recipe with me. While I’ve made her version many times with great success, I was inspired by the movie Ratatouille and created this version.
Joe Sherwood Tryon, Nebraska
Greek Herb Ratatouille Recipe
Greek Herb Ratatouille
1 small eggplant
2 small zucchini
2 small yellow summer squash
4 plum tomatoes
1 large sweet onion
½ butter, melted
½ cup minced fresh parsley
3 garlic cloves, minced
½ tsp. salt
½ tsp. each dried thyme, oregano, tarragon and basil
½ tsp. dried rosemary, crushed
½ tsp. pepper
1 cup (4 oz.) shredded part-skim mozzarella cheese
Cut vegetables into ¼ inch thick slices.
In a greased 13 x 9 inch baking dish, layer the eggplant, zucchini, squash, tomatoes and onion. In a small bowl, combine the butter, parsley, garlic and seasonings; pour over vegetables. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered at 375 F. for 35 minutes. Sprinkle with cheese. Bake 10-15 minutes longer or until cheese is melted. Serve with a slotted spoon. 13 servings (3/4 cup each)
(Recipe for Greek Herb Ratatouille was on www.tasteofhome.com, 2014)
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