Ratatouille

Ratatouille

  • Prep Time: 5 mins
  • Total Time: 1 hrs
  • Servings: 4

    • Ingredients

  • 2tablespoonsolive oil
  • 3clovesgarlic, minced
  • 2teaspoonsdried parsley
  • 1eggplant, cut into 1/2 inch cubes
  • salt
  • 1cupgrated parmesan cheese
  • 2zucchini, sliced
  • 1largeonion, sliced into rings
  • 2cupssliced fresh mushrooms
  • 1green bell pepper, sliced
  • 2largetomatoes, chopped

    • Directions

  • Preheat oven to 350 degrees F (175 degrees C).
  • Coat bottom and sides of a 1 1/2 quart casserole dish with 1 tablespoon olive oil.
  • Heat remaining 1 tablespoon olive oil in a medium skillet over medium heat.
  • Saute garlic until lightly browned.
  • Mix in parsley and eggplant.
  • Saute until eggplant is soft, about 10 minutes.
  • Season with salt to taste.
  • Spread eggplant mixture evenly across bottom of prepared casserole dish.
  • Sprinkle with a few tablespoons of Parmesan cheese.
  • Spread zucchini in an even layer over top.
  • Lightly salt and sprinkle with a little more cheese.
  • Continue layering in this fashion, with onion, mushrooms, bell pepper, and tomatoes, covering each layer with a sprinkling of salt and cheese.
  • Bake in preheated oven for 45 minutes.

    • Reviews

  • “absolutely fabulous!”

  • “This was amazing! I do prefer the baked version though it tastes very similar i like the presentation much more. “

  • “YUM!This was absolutely delicious.I swapped yellow squash for zucchini (because that’s what I had) and left out the mushrooms.Everything else was fresh from my Consumer Supported Ag box!I fixed it in my clay covered baker (pchef) and put it on the grill–didn’t want to heat the house up.Perfect!SO GOOD!!My husband suggested that some cut up italian sausage or chicken would be a good addition.I think it would be also.We try and eat vegetarian about 3 nights a week.This is a keeper.”

  • “Hi!Made this as a side for Christmas brunch and used canned whole tomato’s.Everyone seemed to like the dish, I think next time I will use more tomato’s and more garlic as I love both so much!Thanks for a nice, easy and crowd pleasing recipe!”

  • “Soooo fantastic!!!I also used more oil for the eggplant, and it took a little longer to cook than expected.My suggestion is steaming it for a bit beforehand to make the frying (which gives it a nice taste) easier.I ended up using portabella mushrooms and goat’s milk cheese (as weas parmesan), and it turned out beautifully…such a mix of flavours and aromas!This recipe is definitely a keeper :)”

  • “I used more olive oil for the eggplant saute, as it was a bit dry. However, I did not use mushrooms or bell pepper, as my four-year-old doesn’t like them. Even my simple version was amazing. This is a simple delicious recipe that is better the next day..”

  • “I followed the recipe pretty much as is, I used fresh parsley 2tbsp, and was generous on the olive oil on the saute. Approx 4 tbsp I left the peel on the eggplant which gave it color, texture, and wonderful flavor. Served it with a nice Frenchbread. Im making it again soon.”

  • “I didn’t know if I needed to, so I peeled the eggplant. It seemed very dry – on the verge of burning when I sauted the eggplant, so I added abouta few TB. of red wine. Also, I sauted all of the veggies with the eggplant, put it all in the casserole, topped with salt and fresly grated parm. It was wonderful. Thanks”

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