Greek Herb Ratatouille

Is it possible to get bad eggplant? I think I did. It looked fine on the outside, but cutting it open it didn't look like I remembered eggplant looking. We used it anyway. We shouldn't have. :-(

I'm not a vegetable person anyway and I pretty much don't like any of the ingredients in this recipe to start with (other than the cheese), but I was trying to be healthy. Look where it got me. Pretty sure we ended up making some taquitos and dumping the rest of this. But hey, we tried something new!

• 1 small eggplant
• 2 small zucchini
• 2 small yellow summer squash
• 4 plum tomatoes
• 1 large sweet onion
• 1/2 cup butter, melted
• 1/2 cup minced fresh parsley
• 3 garlic cloves, minced
• 1/2 tsp salt
• 1/2 tsp each dried thyme, oregano, tarragon and basil
• 1/2 tsp dried rosemary, crushed
• 1/2 tsp pepper
• 1 cup shredded park-skim mozzarella cheese

Cut vegetables into 1/4 inch thick slices. In a greased 13x9 inch baking dish, layer the eggplant, zucchini, squash, tomatoes and onion. In a small bowl, combine the butter, parsley, garlic and seasonings; pour over vegetables. Cover and refrigerate overnight. 

Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 375 degrees for 35 minutes. Sprinkle with cheese. Bake 10-15 minutes longer or until cheese is melted. Serve with a slotted spoon. 

Serves 13

Prep Time: 30 minutes + chilling overnight

Total Time: 1 hour, 15 minutes + chilling

Recipe from Taste of Home