4 sm Eggplants

      6 tb Lemon juice

      1 md Onion, sliced

      1    Garlic clove

    1/4 c  Olive oil

      1 md Zucchini, coarsely chopped

      2 tb Fresh cinnamon basil

           ;chopped
      2 tb Fresh sweet basil, chopped

      5    Plum tomatoes

      1    Red pepper, chopped

    1/4 c  Fresh parsley, chopped

  Cut a 1/2" slice along length of each eggplant.  If using round
  variety, remove about one inch of the top.  Carefully scoop out
  flesh, leaving 1/2" thick walls.  Chop eggplant flesh, place in a
  medium sized bowl, and toss with 1 tb. lemon juice.  Set aside.
  Using another tablespoon of lemon juice, brush inside of each
  eggplant shell.
  In a skillet over medium heat, saute the onions and garlic in oil.
  Add chopped eggplants, zucchini and basil.  Cook, stirring, until
  eggplants are tender.  Add tomatoes and peppers to mixture; cook for
  10 minutes. Remove from heat.  Stir in parsley and remaining lemon

  juice.  Divide ratatouille among eggplant shells.  Cool and serve at
  room temperature.
  Recipe developed by Ellen Ogden. In "The Cook's Garden" catalog.
  Vol. 8, No. 1.  Spring/Summer 1991.  Pg. 54.  Posted by Cathy Harned.