Tomato Crepes with Ratatouille
- Eight 6- or 7-inch sun-dried tomato crepes
- 2 tablespoons olive oil
- 3 shallots, minced
- 1/2 eggplant, diced (8 ounces)
- 4 baby zucchini, diced
- 1 red bell pepper, roasted, peeled, and diced (see Note)
- 1 green bell pepper, roasted, peeled, and diced
- 3 Roma tomatoes, chopped
- 2 garlic cloves, minced
- 3 tablespoons mixed minced fresh basil and flat-leaf parsley
- 1/2 cup tomato juice
- Salt and freshly ground pepper
- 3/4 cup (3 ounces) shredded Gruyere cheese
- Creme fraiche or plain yogurt
- Fresh basil leaves
- GARNISH
- Prepare the crepes.
- Preheat the oven to 350F.
- In a large skillet over medium heat, heat 1 tablespoon of the oil and saute the shallots, eggplant, zucchini, peppers, and tomatoes for 5 to 7 minutes.
- Add the garlic, basil and parsley, tomato juice, and salt and pepper to taste.
- Cover and simmer until the vegetables are soft, about 10 to 12 minutes.
- Let cool slightly and mix in the cheese.
- Spoon 1/2 cup of the filling in a ribbon down the center of each crepe and roll to enclose.
- Arrange in a greased 9-by-13-inch baking dish.
- Brush with the remaining 1 tablespoon oil.
- Bake in the oven for 10 to 15 minutes, or until heated through.
- Garnish with creme fraiche or yogurt and basil leaves.
- Serve at once.
eight, olive oil, shallots, eggplant, baby zucchini, red bell pepper, green bell pepper, tomatoes, garlic, fresh basil, tomato juice, salt, gruyere cheese, fresh basil
Taken from www.cookstr.com/recipes/tomato-crecircpes-with-ratatouille (may not work)