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

1. GARNISH
2. Prepare the crepes.
3. Preheat the oven to 350F.
4. 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.
5. Add the garlic, basil and parsley, tomato juice, and salt and pepper to taste.
6. Cover and simmer until the vegetables are soft, about 10 to 12 minutes.
7. Let cool slightly and mix in the cheese.
8. Spoon 1/2 cup of the filling in a ribbon down the center of each crepe and roll to enclose.
9. Arrange in a greased 9-by-13-inch baking dish.
10. Brush with the remaining 1 tablespoon oil.
11. Bake in the oven for 10 to 15 minutes, or until heated through.
12. Garnish with creme fraiche or yogurt and basil leaves.
13. 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)