*** This recipe has not yet been tested. ***
This recipe came from notes I made while my sister, Cindy Luiz, made ratatouille for us in 2011 in Mom and Dad's RV.
We were on our way home from Tony and Loni's wedding.
The convection oven in Mom and Dad's RV did not work properly and sparks started spitting and sparking in the oven.
Smoke and some trepidation were part of the experience.
Unfortunately, although the ratatouille was tasty, it was not entirely cooked.
I'd like to try it again with my conventional oven.
Saute oil, garlic, parsley, basil, and eggplant until eggplant softens.
- In an oiled casserole dish, layer the eggplant mix, salt, parmesan.
- Layer zuchinni, a little more salt, and parmesan.
- Layer each of the following with parmesan between each layer: onions separated into rings, mushrooms, green peppers, tomatoes.
Bake at 350 degrees for 45 minutes.
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