Ratatouille Dip

RATATOUILLE DIP

a 1- to 1 1/4-pound eggplant 2 tablespoons olive oil plus additional for coating eggplant 1 medium-large onion, chopped fine (about 1 1/2 cups) 2 garlic cloves, minced 2 medium red bell peppers, chopped fine (about 1 1/2 cups) 1 medium zucchini, cut into 1/2-inch dice 1 medium yellow squash, cut into 1/2-inch dice 1 1/2 tablespoons minced fresh thyme leaves 1/2 cup finely chopped seeded vine-ripened tomato or drained canned tomatoes 2 tablespoons finely chopped fresh parsley leaves

Accompaniment: thin slices of French bread, toasted, or crackers Preheat oven to 400�F.

Prick eggplant in 3 places and coat lightly with additional oil. In a shallow baking dish roast eggplant in middle of oven, turning once, 1 hour, or until collapsed and soft, particularly at stem end. Cool eggplant slightly and halve lengthwise. Scoop out flesh into a bowl and cool. Discard liquid that accumulates in bowl and in a food processor pur�e eggplant. Eggplant pur�e may be made 1 day ahead and chilled, covered. Bring pur�e to room temperature before proceeding with recipe.

In a large heavy skillet, cook onion in 2 tablespoons oil over moderate heat, stirring until softened. Add garlic and cook, stirring, 1 minute. Add bell peppers, zucchini, squash, thyme and salt and pepper to taste and cook, stirring occasionally, until tender, 8 to 10 minutes. Add tomato and cook, stirring, 3 minutes. In a bowl, stir together eggplant pur�e, vegetable mixture and parsley and season with salt and pepper. Dip may be made 1 day ahead and chilled, covered.

Serve dip at room temperature with toast or crackers. Makes about 2 cups.

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