Ratatouille with Cinnamon Basil

Directions

Cut a ½ inch slice along length of each eggplant.

If using round variety, remove about one inch of the top.

Carefully scoop out flesh, leaving ½ inch thick walls.

Chop eggplant flesh, place in a medium sized bowl, and toss with 1 tablespoon of lemon juice. Set aside.

Using another tablespoon of lemon juice, brush inside of each eggplant shell.

In a skillet over medium heat, sauté 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.