Ratatouille in Parmesan Cups

from Bite Size: Elegant Recipes for Entertaining

via Anne Halsted

makes 20

1 1/4 cups coarsely grated good Parmesan cheese

olive oil

1/2 cup diced red onion (1/8 inch dice)

1 garlic clove, minced

1/2 cup diced red bell pepper (1/8 inch dice)

1/2 cup diced yellow bell pepper (1/8 inch dice)

3/4 cup diced eggplant (1/8 inch dice)

1/2 cup diced zucchini (1/8 inch dice)

2 beefsteak tomatoes, peeled, seeded and diced (1/8 inch)

3 tablespoons chopped basil

fine sea salt and freshly ground white pepper

Preheat oven to 375 degrees.

Line a baking sheet with a Silpat sheet. Spread 1 tablespoon of the Parmesan cheese in a 1 1/2-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 (or over 1-inch round cordial cup bottoms) 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 cheese to make 20 cups.

Place just enough olive oil in a large pot to coat the bottom, and heat it over medium-high heat. Add the onion, garlic, and peppers and cook until halfway 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 ratatouille. Arrange on a platter, and serve warm.

Delicious, low carb and an easy appetizer! Best when the vegetables are in season at farmers markets.