Thursday, September 18, 2008
green and white ratatouille
Eggplant, pears, potatoes, collard greens and garlic. I blanched the collards and par boiled the potatoes. All the ingredients were cut to a similar size dice. All the ingredients were added to an oven proof caserole with 1 cup liquid and 1 teaspoon of butter... I used left over champagne. Baked in a 375 degree oven. covered for 30 minutes and uncovered for 15 minutes .