1. Preheat your oven to 350 * F. 2. Spray Pam or other oil spray in oven proof casserole. 3. In large skillet heat olive oil; add garlic, onion,shallot and eggplant. 4. Sauté for 10 minutes. 5. Add zucchini, peppers and tomatoes. 6. Cook another 5 minutes. 7. Stir the basil, parsley,salt, pepper and the balsamic vinegar. 8. Mix thoroughly but carefully not to smash the vegetables. 9. Transfer to prepared casserole. 10. Cover with foil and bake for 45 minutes, until tender, but the vegetables should retain their shape. The vegetables release a lot of liquid. 11. This Ratatouille is delicious straight from the oven, at room temperature, or cold. Fantastic sprinkled with freshly shredded parmesan cheese. 12. Tip: For the seasoning, I suggest Emeril's Essence, Old Bay or anything you prefer to add a bit of nip. ---------------------------------------------------------------------------
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