Ratatouille, sort of

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A few weeks back, I was enjoying my Saturday by doing one of my favorite things, watching PBS cooking shows and lounging around the house. Late in the afternoon, I caught an episode of Julia Child's and Jacques Pepin's Cooking at Home. There's something so entertaining about watching those two bicker on TV. With a lot of eye rolling, sneaking in of ingredients, and Jacques's constant double checking of Julia, it's one of my favorite shows to watch. Their recipes don't often grab my attention, but the interaction is so hilarious, I watch them every chance I get.

That weekend, a recipe did catch my eye. Although I was cleaning and watching TV in between, I did get the gist of it. Lots of vegetables, arranged in layers, topped with cheese and breadcrumbs, and baked. All these elements made my mouth water, and next time I went shopping I made sure to buy the vegetables for the recipe I sort of remembered. And I have to say, the dish was not spectacular (I mean it's just vegetables after all!), but it was good. And definitely impressive looking.
Ratatouille (sort of, from what I recall)
2 large eggplants, sliced
2 zucchini, sliced
3 tomatoes. sliced
2 handfuls of Parmesan
2 handfuls of breadcrumbs
olive oil
salt and pepper

1) Preheat your oven to 350 degrees. Drizzle eggplant slices on a baking sheet and bake for about 20 minutes, until semi-soft. Let cool.
2) Arrange your vegetables in alternating layers. Drizzle with olive oil, season, and sprinkle Parmesan and breadcrumbs.
3) Bake for about 40 minutes to an hour, until vegetables are golden.

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