Ratatouille french bread pizzas - bon appetit

40 pizzas

Ingredients

Quantity Ingredient
¼ cup Olive oil
1 large Onion, chopped
1 medium Eggplant (unpeeled), cut into 1/2-inch cubes
2 smalls Zucchini, diced
1 Red bell pepper, chopped
3 Garlic cloves, chopped
½ tablespoon Salt
2 Tomatoes, peeled, seeded and chopped
2 tablespoons Drained capers
½ tablespoon Freshly ground pepper
2 tablespoons Chopped fresh basil
1 French bread baguette, cut into 1/2-inch-thick slices
1½ cup Grated provolone or
Mozzarella cheese (about 6
Oz)

Directions

Heat oil in heavy large skillet over. medium heat. Add onion and cook until beginning to soften, about 3 minutes. Add eggplant, zucchini, bell pepper, garlic and salt. Cook 5 minutes, stirring frequently.

Reduce heat, cover and simmer until vegetables are tender, stirring occasionally, 30 minutes.

Add tomatoes, capers and pepper to vegetables. Simmer uncovered until most of liquid evaporates and mixture thickens, stirring frequently, about 15 minutes. Stir in basil. Adjust seasonings. (Can be prepared 3 days ahead. Cover and refrigerate.) Arrange bread slices on baking sheets. Spoon about 1 T ratatouille on each. Top with cheese. (Can be prepared 2 hours ahead. Cover with plastic and refrigerate.)

Preheat broiler. Broil pizzas about 5 inches from heat until cheese melts and bubbles. Transfer to platter.

Bon Appetit/August/89 Scanned & fixed by Di and Gary

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