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Ratatouille Gratin with Green Herb Crust

This interpretation of the classic from the south of France adds a nice crunch to the traditional stew of seasonal sustenance and can be made in either individual ovenproof dishes or a large ceramic baking dish.

2 Tbsp (30 mL) Italian parsley, chopped
2 Tbsp (30 mL) fresh basil, chopped
1 cup (240 mL) white crustless bread crumbs (or whole grain for a twist)
4 Tbsp (60 mL) extra-virgin olive oil
2 cloves garlic, finely chopped
2 zucchinis, cleaned and cut into bite-sized pieces
1 eggplant, cleaned and cut into bite-sized pieces
1 Spanish onion, cut into bite-sized pieces
4 tomatoes, seeded and cut into bite-sized pieces
1 Tbsp (15 mL) fresh basil, chopped
Salt and freshly ground pepper to taste

Place the chopped herbs in a food processor. While the machine is running, pour in the bread crumbs. Process until there is an even green colour throughout. Reserve.

Preheat oven to 350 F (180 C). Heat the oil in a large frying pan. Add the garlic. Sauté the zucchini, eggplant, and onion for 5 minutes.

Add the tomatoes, basil, and seasonings. Cover and simmer for 10 minutes. Transfer the vegetables to individual baking dishes or a large baking dish. Sprinkle liberally with bread crumb mixture. Bake for 15 minutes or until the bread crumbs are golden brown. Serve at once.

Serves 6.