Shrimp Ratatouille Rolls

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 1 lb fresh shrimp, peeled and deveined
• 1 medium eggplant
• 2 medium zucchini
• 1 medium green pepper
• 1 small onion
• 3 garlic cloves
• 1/4 cup extra virgin olive oil
• 16 ounces canned tomatoes (i used fresh)
• 3 tablespoons tomatoes, paste
• 1 tablespoon red wine vinegar
• 2 teaspoons salt
• 2 teaspoons fresh basil, chopped
• 1/4 teaspoon fresh ground pepper
• 1/2 teaspoon cayenne pepper, for your heat (use less (or more)
• 6 french rolls (sub shape about 6-inch long)
• 2 cups mozzarella cheese, shredded

Recipe

• 1 cut egplant, zucchini, green peppes, and onion into small cubes with ulu knife or any knife).
• 2 mince garlic.
• 3 saute veggies and garlic in saucepan or dutch oven with voo for 5 minute.
• 4 drain tomatoes and chop.
• 5 add tomatoes, paste, venegar, salt, pepper, and basil to pot.
• 6 cover and simmer for 30 minute.
• 7 meanwhile, cut top off rolls and hollow out, leaving a 1" boarder, place on baking sheet and warm in 350 deree oven for 5 minute.
• 8 add shrimp to veggie mixture and simmer for 5 min and shrimp are pink. (if using cooked shrimp just to heated through).
• 9 spoon mixture into holowed out rolls, sprinkle with cheese and broil until cheese is melted and lighlty browned.
• 10 serve with a glass of wine and a light dessert. mmmmmmmmmmmm.