Ratatouille In Parmesan Cups

By acampman

Ingredients

• 1 1/4 cups grated parmesan
• Olive oil
• 1/2 cup diced red onion
• 1 garlic clove, minced
• 1/2 cup diced red bell pepper, peeled
• 1/2 cup diced yellow bell pepper, peeled
• 3/4 cup diced peeled eggplant
• 1/2 cup diced zucchini
• 2 beefsteak tomatoes, peeled, seeded and diced
• 3 tablespoons chopped basil
• Sea salt
• Freshly ground white pepper

Details

Servings 20

Preparation

Step 1

Preheat the oven to 400 degrees. Line a baking sheet with a silpat.
Spread 1 tablespoon of the parmesan in a 2-inch round on the silpat. Repeat to form 5 or 6 rounds. Place the baking sheet in the oven and bake for about 5 minutes, or until the parmesan begins to bubble and turns a light golden brown. Remove from the oven and let the parmesan cool for 1 minute: then lift the rounds from the silpat and place them in the cups of a mini-muffin pan to form a cup shape. Let the parmesan cool and harden for 3 to 4 minutes. When they are cool, gently twist the cups out of the molds and line them up on a flat surface. It is better to not pile them up. Repeat with the remaining parmesan to make 20 cups.
Place enough olive oil in a large pot to coat the bottom and heat it over medium-high heat. Add the onion, garlic and red and yellow peppers and cook until halway done, about 3 minutes. Add the eggplant and zucchini and cook for another 3 minutes. Add the tomatoes and cook until most of the moisture has evaporated, 3 minutes. Add the basil and season with salt and pepper.
Fill each parmesan cup with the ratatouille. Arrange on a platter and serve warm.