Get this recipe courtesy of Johnny Prep. Learn more about him online at johnnyprep.net.
Ingredients: 1/2 cup olive oil 1 medium eggplant, peeled, and cut in 1/2" cubes 8 oz button mushrooms sliced 2 cup tomatoes, diced 1 medium zucchini squash, cut into thin rounds 1 medium summer squash, cut into thin rounds 1 large head onion cut into strips 2 Tbsp garlic clove, finely chopped 1 cup Fresh Basil Leaves, thinly sliced salt and freshly ground black pepper to taste 1 stick unsalted butter 1 package Phyllo pastry sheets
Method: 1. Preheat oven to 375 degrees.
2. Preheat a large skillet over medium heat. Place olive oil in pan for 1 minute. Add onions, garlic, and mushrooms. Saute until onions are translucent. Season lightly with salt and pepper.
3. Add zucchini and summer squash. Saute for and additional 4 minutes. Season lightly with salt and pepper.
4. Add tomatoes and basil. Cook for an additional five minutes, stirring occasionally. Season with salt and pepper to taste. Remove from heat and set aside.
5. Open phyllo package and open up sheets on your counter. Cover with barely damp cloth to keep from drying out.
6. Melt butter in a small pan.
7. Place 1 layer of phyllo dough on a work surface in front of you. Using a pastry brush carefully brush the sheet with butter. Add another sheet and brush with butter again. Repeat procedure until you have 6 layers stacked on top of each other. Spoon enough ratatouille mixture along one edge of the phyllo dough to form a long mound about 2 1/2 inches in diameter. Starting at the end with the mixture, carefully roll phyllo dough until you have a rolled up log. Using 1 or2 long spatulas carefully move the strudel roll onto a non stick (or buttered) baking sheet. Brush top of strudel with butter.
8. Place in oven and bake for 40 minutes or until pastry is nicely browned. Remove from oven and let cool for 10 minutes before serving.
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