debthecook said:
In the Kitchen, write out your recipe. I put mozzarella in mine.
Here is the recipe I used. It sounds good doesn't it? They said something was missing when I fixed it.
Ratatouille
Yield: 6 servings.
1 large (1 pound) eggplant
Salt
2 pounds ripe tomatoes, peeled, quartered and seeded
11 tablespoons olive oil, divided
1/2 pound zucchini, sliced 1/2 inch thick
1/2 pound yellow summer squash, sliced 1/2 inch thick
1 green bell pepper, seeded and cut into matchstick-size pieces
1 red bell pepper, seeded and cut into matchstick-size pieces
1 1/2 cups coarsely chopped onion
1 tablespoon minced garlic
Leaves from 3 sprigs thyme
6 tablespoons coarsely chopped parsley, divided
6 tablespoons coarsely chopped basil, divided
Freshly ground pepper
Cut the unpeeled eggplant into 1-inch cubes. Toss with 1 tablespoon salt; drain in a colander for 30 minutes. Meanwhile, drain the tomatoes in a separate colander for 30 minutes.
Warm 2 tablespoons oil in a large skillet over medium heat. Add zucchini and yellow squash; saute until lightly browned, about 5 minutes. Transfer squash to a bowl. Heat 2 more tablespoons oil in the skillet. Saute the bell peppers 5 minutes, then add to the squash.
Rinse the eggplant, drain and pat dry. Heat 4 tablespoons oil in the skillet; saute eggplant, stirring often, until soft, about 7 minutes. Add to the squash.
Heat the remaining 3 tablespoons oil in the skillet; saute onion and garlic until fragrant, about 3 minutes. Add tomatoes, thyme and 2 tablespoons parsley. Simmer for 10 minutes. Return the sauteed vegetables to the skillet; cook until tender but not mushy, about 10 minutes. Remove from heat; add the remaining 4 tablespoons parsley and 4 tablespoons basil. Season to taste with salt and pepper. Garnish with the remaining 2 tablespoons basil.
PER SERVING: 338 calories; 26.5g fat (71 percent calories from fat); 4g saturated fat; no cholesterol; 4g protein; 23.5g carbohydrate; 12.5g sugar; 7g fiber; 23mg sodium; 50mg calcium; 894mg potassium.