EGGPLANT, ZUCCHINI, SQUASH, AND BELL PEPPER ENJOY DAN:

            RATATOUILLE TIAN FOR THE GIBERSON’S PARTY by CHEF DAN:

Serves 6

INGREDIENTS:

2 tablespoon olive oil

2 eggplants

1 cup tomato puree

1 onion, finely chopped

3 garlic cloves, very finely sliced

3 zucchini

2 yellow squash

1 red bell pepper

3 teaspoons herbs de Provence (recipe to follow)

3 fresh springs of rosemary

Kosher salt and freshly ground black pepper to taste

1/4-cup feta cheese

DIRECTIONS:       (PRE-HEAT OVEN TO 375 DEGREES)

1.   On the bottom of a baking dish, spread the tomato puree.

2.   Drop in the garlic, and onion, into the sauce.

3.   Stir in 1 tablespoon olive oil and season with salt and pepper.

4.   Trim the ends of the eggplant, squash, and squash.

5.   Trims the ends of the red pepper, leaving the edges intact.

6.   With a sharp knife, cut eggplant, zucchini, squash and red pepper into 1/8-inch slices.

7.   Arrange over tomatoes sauce concentrically from the outer edge to the inside of the baking dish.

8.   Arrange so that just the tops are visible.

9.   Alternating vegetables, maybe all won’t fit.

10.        Drizzle the reaming olive oil over the vegetables and season with salt and pepper.

11.        Top with goat cheese, and rosemary.

HERBS de PROVENCE RECIPE:

1.   1 tablespoon dried thyme, rosemary, basil, and oregano

ENJOY DAN:                     HALLELUJAH