Ratatouille Supreme with Pepper Jack

This is the third ratatouille recipe I've tried. Mind you, the first two weren't bad either. The first recipe was one for a slow cooker but we are currently without one. (Recommendation: Do not purchase a Kitchenaid Slow Cooker. There is a flaw in the ceramic pot that will cause it to crack over time. We replaced the ceramic pot at $80 once and the same thing happened to the replacement later so it was retired permanently.) And the second recipe was more of a quickie version. I believe this recipe here has become my favorite because of the flavor and casserole form. Generally I caution anybody cooking Paula Deen's recipes to remember moderation because they aren't entirely healthy for you but soul satisfying delicious if you're a fan of old fashioned comfort food. However, this is a lightened version from her sons.

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Ratatouille Supreme with Pepper Jack
From: The Deen Bros.

1 small baguette, cut into 1⁄4-inch-thick slices
6 tablespoons olive oil
3 large onions, sliced
6 cloves garlic (5 chopped, 1 whole)
2 pounds eggplant, trimmed and cubed
1 pound zucchini or yellow squash, trimmed and cubed
1 pound cherry tomatoes, halved
1 large sprig fresh rosemary
11⁄4 teaspoons salt
1⁄2 teaspoon freshly ground black pepper
1⁄2 cup fresh basil leaves, chopped
2 teaspoons freshly squeezed lemon juice
1 teaspoon chopped fresh rosemary leaves
Olive oil for brushing
2 cups shredded pepper Jack cheese

Instructions:

Preheat oven to 400°F. Arrange the baguette slices in a single layer on a baking sheet. Toast in oven for 3 to 5 minutes or until pale golden. Set aside.

In a large skillet, heat 3 tablespoons of the oil over medium heat. Add the onions; cook for 15 to 20 minutes or until golden, stirring occasionally. Add the chopped garlic; cook for 30 seconds. Stir in the remaining 3 tablespoons oil, the eggplant, zucchini, tomatoes, rosemary sprig, salt, and pepper. Cook and stir for 5 minutes. Cover and reduce heat to low. Cook about 25 minutes more or until vegetables are fork-tender.

While the mixture cooks, chop the remaining garlic clove; set aside. Uncover the pan and increase heat to medium-high. Cook about 10 minutes or until the mixture thickens. Remove the rosemary sprig. Stir in the remaining garlic, the basil, lemon juice, and chopped rosemary.

Preheat the broiler. Transfer the vegetable mixture to a 2- to 3-quart casserole dish. Arrange the toasted baguette slices over top. Brush the bread with additional olive oil. Top evenly with pepper Jack cheese. Broil 4 to 5 inches from heat for 1 to 2 minutes or until the bread is golden and the cheese has melted.

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