Reader Suggestions!

A loyal reader, sent us the following e-mail and picture:

Our Sunday morning ritual is to make eggs with the contents of our Bountiful Basket. I thought that you might enjoy seeing what went into our eggs today.  We used the Tomatoes, Herbs, Onions, Garlic and Mushrooms. Additionally we used a little Parmesan Cheese and the eggs themselves were purchased at our local Farmers Market to insure that we got them Antibiotic, Hormone and Steroid free. We enjoyed the Persimmons on the side.

Have a wonderful and blessed Sunday.

Gary M.

Mesa, AZ

Looks great doesn't it? Thanks, Gary!

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Teresa sent us this recipe using many of the ingredients from the Italian Pack. I hope someone will give it a try and let us know what you think.

Thank you for the suggestion, Teresa. We appreciate it!

Ratatouille

eggplantrecipes.net

Classic, hearty casserole dish starts with sauteed garlic, eggplant and parsley as a bottom layer. Zucchini, Parmesan cheese, onion, mushrooms, bell pepper, and tomatoes complete this casserole before being baked golden brown and crispy on top.

Ingredients -

2 tablespoons Olive Oil 3 cloves Garlic, minced 2 teaspoons Dried Parsley 1 Eggplant, cut into 1/2 inch cubes Salt, to taste 1 cup grated Parmesan Cheese 2 Zucchini, sliced 1 large Onion, sliced into rings 2 cups sliced Fresh Mushrooms 1 green Bell Pepper, sliced 2 large Tomatoes, chopped

Preparation:

1. Preheat oven to 350 F. 2. Grease casserole dish with 1 tbs. olive oil. 3. Add remaining olive oil to medium skillet. Heat over medium heat. 4. Saute garlic until tender. Stir in eggplant cubes and parsley. Saute 10 minutes. 5. Season eggplant with salt. 6. Spoon eggplant into casserole. Spread to create even layer. Sprinkle eggplant with parmesan cheese. 7. Arrange zucchini slices in even layer over eggplant. Sprinkle zucchini layer with parmesan cheese. 8. Repeat layering with onion, mushrooms, bell pepper, and tomatoes. 9. Sprinkle remaining parmesan on top. 10. Bake 45 minutes.

Post edit: Teresa made this recipe and here is what she had to say:
I made the Ratatouille tonight and we loved it! It was so fresh, and a very filling vegetarian dish. I had the opportunity to first try Ratatouille In France. There, it was more saucy but also more mushy. If you want it more saucy (less runny), you can probably add a can of tomato sauce. I was originally surprised that there weren't more spices, but as it bakes all of the flavors really blend nicely. The best part is the garlicky eggplant at the bottom! One thing though: don't scrimp on the Parmesan cheese, and make sure to bake it long enough - took mine almost an hour.  The best part about making this tonight is that my kids were excited to eat it because of the movie! And thanks to you, we had snickers salad for desert! Wow! What a fun night of food!

PS. even the parsley came from BB - when we get spices in our add-on's we dry them!