Ratatouille Bruschetta

Ratatouille is a fundamentally healthy dish with eggplant, zucchini, tomato and a few seasonings.  I used the recipe in the American Heart Association cookbook, with raw veggies cooked about half an hour.  I would also make this with roasted vegetables, for even greater depth of flavor. Once you’ve made ratatouille, add some bread and cheese, and this is an instant snack, lunch or dinner. 

Thinly sliced bread (I used Whole Foods Organic Olive Bread)

Ratatouille

Parmesan cheese

Spoon about 2 tablespoons onto a baguette sized slice, or 3 tablespoons on a larger slice of bread (like in the photo).  Add about a tablespoon of parmesan cheese, and bake at 400 for about 5 minutes, just until cheese starts to bubble and barely turn brown.  Would make a great hors d’oeuvres.  For dinner this past week, I added some salami slices and a few olives, and it was perfect.

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