Ratatouille

Ratatouille created by wubsmom1
Ready In:
1hr
Serves:
Units:

ingredients

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.
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  1. tiger_i13
    absolutely fabulous!
     
  2. cmleerkes
    This was amazing! I do prefer the baked version though it tastes very similar i like the presentation much more.
     
  3. Kim S.
    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.
     
  4. hollyw514
    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!
     
  5. Natalina
    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 we as parmesan), and it turned out beautifully...such a mix of flavours and aromas! This recipe is definitely a keeper :)
     
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