• 2 zucchini, halved lengthwise
• 3 tablespoons EVOO
• 1 onion, chopped
• 2 cloves garlic, grated
• 1 eggplant, cubed
• 2 tomatoes, chopped
• 1/4 cup chopped parsley (or basil & oregano)
• Salt and pepper
• 1/3 cup shredded mozzarella cheese
• Measuring Spoons
• Melon baller
• Large Knife and Knife to cut tomato
• Cutting Board (flexible ones preferred)
• Garlic press (optional)
• Cheese grater
• Soaking Bowl (I use stainless steel bowls)
• Skillet or sauté pan
• Grill, or grill pan
• Spatula or large cooking spoon
This is the perfect recipe to use up the leftover summer vegetables that are still available in the garden or at the market. Feel free to add chicken, sausage, meat, or shellfish to this dish. You can also use this dish on top of eggs in the morning. Be creative and have fun!!
Prepare bowl of salt water (1 tbsp salt to 3 cups water). Cut eggplant in half lengthwise and scoop out flesh of eggplant with melon baller. Soak eggplant in salt water for 15 minutes.
Scoop balls of flesh from the center of the zucchini to create boats; reserve the zucchini flesh. Preheat a grill to medium-high.
Heat 1 tbsp. EVOO in a large skillet over medium heat; add the onion and cook for 5 minutes.
Stir in the garlic and cook for 1 minute.
Add the remaining 2 tbsp. EVOO, the eggplant and zucchini balls; cover and cook for 8 minutes.
Add the tomatoes and cook, stirring, until the mixture is thick, about 5 minutes.
Stir in the parsley; season with salt and pepper.
Fill the zucchini shells with the ratatouille, sprinkle with the cheese cheese and grill, covered, over medium-high until the cheese is melted and the shells are slightly softened.
Note: you can also baked the shells first or cook them on a grill pan.