Baked Ratatouille

Harvest the best veggies your garden has to offer, or select the most vigorous candidates in your farmer's market, to include the long thin ones, the rosy, round, plump ones, the pungent, layered alliums and the leafy, licorice flavored, green one which sophisticates the humdrum kitchen.  An easy baked version of ratatouille (rats are optional) simply slice, then layer the ingredients, sprinkle with salt and pepper and minced basil.  Top with strips of  bacon whose juices will enrich the flavors of the whole.  This recipe was one of Mom's before she knew to call it ratatouille, back in the day when it was just a zucchini casserole and a way to employ those monstrous squash that covered the kitchen counter.  Little did she know if would become chic and sophisticated!

Baked Ratatouille
2 eggplants

2 medium zucchini squash, washed and stems removed

2 yellow summer squash, washed and stems removed
4 - 6 medium ripe tomatoes, washed and stem removed
1 large onion, peeled and thinly sliced
2 tab. finely minced fresh basil
salt and pepper to taste

1 teaspoon, crushed, dried oregano

2 tablespoons fresh basil, chopped

2 tablespoons fresh parsley, chopped

2 cloves garlic, minced

1 tablespoon lemon zest

4 tablespoons olive oil

salt and pepper to taste

1/2 cup grated Parmesan cheese

1/2 pound bacon strips, partially baked then cut crosswise into

         1/2 inch strips.

Sauce:

2 tablespoons olive oil

4 cloves garlic, minced

1 red bell pepper, diced

salt to taste

pepper to taste

28 ounce can crushed tomatoes

1 teaspoon sugar

2 tablespoons fresh basil, chopped

     -Preheat oven to 375 degrees.

     -Slice eggplant, tomatoes, squash, onion and zucchini into thin rounds and set aside.  Lay eggplant slices on a platter and sprinkle generously with salt on both sides.  Allow to sit for 15 minutes then rinse.

     -Heat a 12 inch oven-proof skillet over medium-high heat. Add the olive oil and heat.  Saute onion, bell peppers and garlic until soft.  Season with salt and pepper.  Add tomatoes and sugar.  Stir, until well mixed.  Add the basil and stir in. Smooth surface of sauce with spatula.

     -Arrange sliced vegetables on top of sauce in alternating patterns to accentuate their vibrant colors, beginning at the outer edge working into the middle.  Season with salt and pepper and crushed oregano.

     -In a small bowl, combine basil, garlic, parsley, lemon zest, salt,  pepper and olive oil.  Spoon the herb seasoning over the vegetables.

     -Cover the pan with foil and bake for 40 minutes.  Uncover, place bacon strips on top and sprinkle with Parmesan cheese and continue to bake another 20 minutes, uncovered.

     -Serve while hot as a main dish or side.  Serves 8 - 10