Ratatouille Bake

from Brookfield Farm CSA


1 TBSP olive oil                                               1 green pepper
3-5 cloves garlic                                               2-3 tomatoes
1 onion                                                             2 TBSP parsley
2 cups eggplant                                                 2 TBSP basil
2 cups zucchini                                                 salt and pepper
8-10 oz cheese-filled pasta                               4 oz mozzarella


Bring a pot of salted water to boil.  Add pasta and cook until al dente.  Drain and set aside.
Heat oil in a large skillet and add garlic, onions, and eggplant and sauté for a few minutes, stirring constantly. Add zucchini, pepper, tomatoes, herbs, salt, and pepper.  Toss together and cook over medium heat a few minutes more. Reduce heat and allow to cook until veggies are simmering. Lightly oil a large casserole and line bottom with pasta, and cover with hot veggies. Top with grated cheese. Broil until nicely brown on top. Serves 6.