Ratatouille is a popular vegetarian dish of Southern France. Shrimp Ratatouille is a modified (or improved) recipe designed specially for cooking with whizpan.

1 egg plant
1 Zucchini
1/6 piece of margarine
1/2 onion
1 tomato
1 green pepper

18 pieces of headless, de-veined medium large shrimp

1 large clove garlic
a small bunch of parsley

2 tsps of dried basil leaves 
1/2 cup of white wine
3-4 tbsps of olive oil
2 tsps of salt
1 tsps of pepper

chop all vegetables into small pieces and place all in whizpan (see [photo1]).

pour 1/2 cup of white wine (or cooking wine) into a bowl, add basil leaves, olive oil, salt, pepper, and minced garlic, and mix into a sauce.

dip each piece of shrimp into the sauce quickly. Pour remaining sauce over the vegetables and mix the vegetables (see [photo2]). Bury the cubic inch margarine in the vegetables.

place 18 shrimps around the top of the vegetables. (see [photo3])

cover whizpan with whizlid with top hole covered.

bake 35 minutes at 425 degree and dinner is ready! (see [photo4])