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Roasted Ratatouille Appetizer

1 medium eggplant (1lb) 1/2" dice, peeled
2 small zucchini, 1/4" dice
1 medium onion, 1/4" dice
1 medium red bell pepper, 1/4" dice
1/4 cup olive oil
3 tablespoons lemon juice
3 cloves garlic, chopped
2 teaspoons basil
1 teaspoon oregano
salt to taste
8 oz can stewed tomatoes, chopped
French or Italian bread
shredded mozzarella cheese

Combine eggplant, zucchini, onion and bell pepper in a large shallow
roasting pan. In a small bowl, combine oil, lemon juice, garlic,
basil, oregano and salt and mix well. Pour over vegetables and
mix well. Bake at 450 degrees for 10 minutes, stir in stewed
tomatoes and bake for an additional 15 minutes.

Place 1 tablespoon of the mixture on each slice of the bread and
top with the shredded cheese. Bake at 450 degrees on a foil covered
baking sheet for 6 to 8 minutes or until cheese is melted.

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