Recipe - Ratatouille Stuffed Zucchini Blossoms

One fourth cup Olive oil
1 small Onion, minced
3 Garlic cloves, minced
1 small Eggplant, cut into One half inch,
Cubes
1 Red bell pepper, seeded and
minced
2 Jalapeno peppers, seeded and
minced
1 teaspoon Coarse salt
1 lg Tomato, seeded and minced
One fourth bn Fresh coriander, chopped
12 Zucchini blossoms
Flour for dusting
2 Eggs, beaten
2 tablespoon Unsalted butter

Heat the oil in a medium saucepan over moderate heat. Add the onion and
saute until soft, about 10 minutes. Add the garlic and saute 2 more
minutes. Add the eggplant and cook, stirring occasionally, for 15 minutes.
Add the red bell pepper, jalapeno peppers, and salt. Simmer over low heat,
covered, stirring occasionally, for 15 minutes. Stir in the tomatoes and
simmer 10 more minutes. Mix in the coriander and divide ratatouille into 12
portions. Slit the zucchini blossoms down their sides, insert the stuffing
with a teaspoon until well filled, and fold the flower around it. Dust the
blossom packets with flour and dip into beaten eggs to coat lightly. Heat
butter in a large frying pan over medium heat just until it melts. Place
the stuffed blossoms in the frying pan in a single layer and gently brown
on all sides. Serve immediately. Yield: 4 to 6 servings 81996, M.S.
Milliken & S. Feniger, all rights reserved Copyright, 1996, TV FOOD
NETWORK, G.P., All Rights Reserved
Posted to MCRecipe Digest V1 #356

Recipe by: Too Hot Tamales Show #TH6328

From: Pat Asher asher@mcs.com

Date: Sat, 28 Dec 1996 08:32:22 0600