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Spicy Baked Ratatouille
2
1
2
1
teaspoons ground coriander
teaspoon ground cumin
cloves garlic, peeled and finely chopped
bay leaf, crushed
Salt, to taste
Freshly ground black pepper, to taste
4
eggplants, unpeeled and sliced
Olive oil
Chopped fresh parsley
4
3
3
3
zucchini, unpeeled and sliced
large onions, peeled and sliced
large bell peppers, seeded and sliced
tomatoes, sliced or chopped large
Mix coriander, cumin, garlic, bay leaf, salt and pepper in a small bowl; set seasoning mixture aside.
Put eggplant in bottom of a lightly oiled 14 x 11 x 2−inch baking dish. Sprinkle with some of the
seasoning mixture, a little oil and some parsley. Top with zucchini, then onions, green peppers and
tomatoes, sprinkling each layer with some of the seasoning mixture, oil and parsley. Bake, covered, at
4
00 degrees F for 30 minutes. Uncover and bake for 30 minutes, or until vegetables are fork−tender.
Serve hot or cold.
Spicy Baked Ratatouille
334
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