1/4 c Olive oil -chopped
1 lg Onion, chopped 2 tb Drained capers
1 md Eggplant (unpeeled), cut 1/2 tb Freshly ground pepper
-into 1/2-inch cubes 2 tb Chopped fresh basil
2 sm Zucchini, diced 1 French bread baguette, cut
1 Red bell pepper, chopped -into 1/2-inch-thick slices
3 Garlic cloves, chopped 1 1/2 c Grated provolone or
1/2 tb Salt Mozzarella cheese (about 6
2 Tomatoes, peeled, seeded and Oz)
Heat oil in heavy large skillet over. medium heat. Add onion and cook
until beginning to soften, about 3 minutes. Add eggplant, zucchini,
bell pepper, garlic and salt. Cook 5 minutes, stirring frequently.
Reduce heat, cover and simmer until vegetables are tender, stirring
occasionally, 30 minutes.
Add tomatoes, capers and pepper to vegetables. Simmer uncovered until
most of liquid evaporates and mixture thickens, stirring frequently,
about 15 minutes. Stir in basil. Adjust seasonings. (Can be prepared
3 days ahead. Cover and refrigerate.)
Arrange bread slices on baking sheets. Spoon about 1 T ratatouille on
each. Top with cheese. (Can be prepared 2 hours ahead. Cover with
plastic and refrigerate.)
Preheat broiler. Broil pizzas about 5 inches from heat until cheese
melts and bubbles. Transfer to platter.
Yields
40 pizzas