Greek Herb Ratatouille

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)