Lunchbox Liz

Once a month I get together with a group of women that until last February I didn't know. The group is sponsored by a local women's foundation. There are no rules except the commitment to meet on the first Tuesday of the month. What we have decided to do is meet in each other's homes and divvy up the cooking. The host plans an activity and we do a check-in with each other about how the month has been. It's been a pretty cool thing and I've learned a few new dishes. Today's lunch is from this month's meeting.
Oh, and the photo well that is my office mate Liz Good. We dressed up as good and evil and won the office costume contest for Halloween. We were joined in the competition by Barb in circulation who came as a drunk monk.

Today's Lunch
Ratatouille Crepes

16 entree crepes
1/3 cup cooking oil
2 cloves garlic, minced
1 large onion, sliced
3 Tbls flour
1 1# eggplant, diced
2 zucchini, thinly sliced
2 green (or red) peppers, seeded and cut into thin strips
1 29 oz can Italian-style tomatoes
1 tsp salt
1/4 tsp pepper
1 Tbls capers (optional)
1 cup grated Swiss cheese

Heat oil in a large skillet. Add garlic and onion and saute until onion is transparent. Meanwhile lightly flour the diced eggplant and sliced zucchini. Add the zucchini, eggplant and green pepper to onion and garlic. Stir to mix well and cook, uncovered, for 10 minutes. Add tomatoes, salt and pepper, and cook, covered, for 30 minutes. Uncover and cook for 30 minutes longer or until mixture is thick. Add capers during last 15 minutes of cooking. Divide the mixture evenly among crepes and roll up or fold. Place in single layer in greased shallow baking dish. Top with grated swiss cheese. Dish can be covered and refrigerated at this point. Before serving bake, uncovered, in 350 oven for 20 minutes or until hot and cheese has melted.