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