Basic HTML Version
Preheat oven to 400º F.
Cube eggplant, sprinkle with salt and let drain for half an hour.
Remove skins from tomatoes by plunging in boiling water. Dice and place in heavy
pot over low heat (make sure the pot is large enough to hold all the ingredients).
Crush garlic. Cut zucchini, seeded bell pepper, and onion into half-inch size pieces.
Add eggplant. Toss in large bowl with garlic, a liberal sprinkling of salt and pepper
and enough olive oil to coat. Place on parchment-lined baking sheets and roast until
lightly coloured (about 10 to 15 minutes).
Add roasted vegetables to simmering tomatoes with tomato paste, capers, olives and
basil. Simmer until thickened. Adjust seasoning if necessary.
Slice baguette and grill lightly on barbeque. Serve with a bowl of topping either
warm or at room temperature. Topping keeps for several days in refrigerator.
Serafina Ratatouille Bruschetta
1-800-699-9038 www.norfolkfarms.com
8
Appetizers
Recipe by:
Serafina
8 roma tomatoes
1 large eggplant
2 zucchini
1 large green bell pepper
1 large Spanish onion
6 cloves garlic
1/2 cup fresh basil leaves
2 Tb tomato paste
2 tsp capers
1/2 cup kalamata olives (seeded and
roughly chopped)
Olive oil, kosher salt and cracked pepper
Good quality baguette