Beef 'n' Ratatouille Torte
2 Baked Pastry Shells
2 tbs. butter or margarine
2 tbs. olive oil
1 cup chopped onion
2 lg. cloves garlic, minced
4 cups 1/2 inch cubes pared eggplant
2 med. green bell peppers cut into thin strips
2 cups each thinly sliced zucchini and mushrooms
4 med. tomatoes, cut into thin wedges
2 tsps. dried basil leaves crushed
1 tsp. salt
1/2 tsp. pepper
3 cups (12 ozs.) shredded
Swiss cheese
parsley sprigs
Baked Pastry Shells:
2 cups flour
1 tsp. salt
2/3 cup + 2 tbs. shortening
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