Home, About Me, Recipes, Hints & Tips
Home, About Me, Recipes, Hints & Tips
1 |
medium eggplant |
cut into 1/2-by-2-inch sticks |
|
1 |
pound zucchini, sliced 1/2-inch thick |
1 1/2 |
pounds Roma tomatoes, quartered |
2 |
red and yellow bell pepper, one each, stemmed, seeded
and thinly sliced |
1 |
large onion, chopped |
1 |
cup fresh basil leaf, finely chopped or 3 tablespoons
dry basil |
1 |
tablespoon olive oil |
freshly ground pepper |
|
basil leaf |
|
In a 3 to 4 quart baking dish, mix eggplant, zucchini, tomatoes,
bell peppers, onion, chopped basil and oil.
Cover and bake in a 400 degree
oven for 1 hour.
Uncover and continue baking, stirring once or twice,
until
eggplant is very soft and only a thin layer of liquid
remains in bottom
of dish (about 20 minutes more).
Season to taste with pepper.
If made ahead,
cool, cover and refrigerate
for up to 1 week; bring to room
temperature
before serving.
Garnish with basil sprigs if desired