Ratatouille au Gratin

This fresh summer stew uses the abundance of veggies found at the farmer's market or in your own backyard garden this time of year.

Ingredients:

4 cups cubed zucchini

3 tbsps olive oil

1 red pepper, cut in chunks

1 onion, chopped

1 large tomato, chopped

a pinch of sugar

3 tsps minced garlic

1 tsp dry thyme

1 tbsp tomato paste

2 tbsps balsamic vinegar

5 cups cubed eggplant, mostly peeled you can leave some on

2 tbsps fresh chopped basil leaves

1 tsp dry oregano

1/2 tsp dry basil

salt and pepper to taste

2 tbsps Panko

2 tbsps parmesan

1-2 tsps olive oil

1 cup shredded gruyère or mozzarella

Heat 3 tbsps olive oil in a large pan to medium high heat. Add the onion and cook 4 minutes then add the garlic for another minute. Add the eggplant and red pepper and stir occasionally on medium heat. As I said in the ingredient list, most of the eggplant was peeled but I left some thin strips. It can be peeled or not. Next add the zucchini and tomato with a pinch of sugar and cook for 10 minutes. Add the seasonings, tomato paste, balsamic and fresh basil.

Oil a 13 X 9" baking dish. Spoon in the ratatouille. Top with cheese then combine the Panko, parmesan and oil and sprinkle on top.

Bake at 350°F for 30-35 minutes.

Serves 4

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