Ratatouille

"From Southern Living's Cooking for Company cookbook. This version is baked in the oven. Can be served as a vegetable stew or cold salad. For a special presentation, slice 1 inch off side of of a large eggplant; scoop out pulp and reserve for other uses. Fill eggplant with ratatouille; mound remaining mixture around base of eggplant, if desired. If you cannot find flavorful fresh tomatoes, use 32 oz canned whole tomatoes with liquid. Slice the canned tomatoes and use as you would fresh."
 
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Ready In:
1hr 30mins
Ingredients:
17
Serves:
8-10
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ingredients

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directions

  • Cut the eggplant and unpeeled zucchini into 1/2 inch slices. Saute eggplant and zucchini in olive oil/butter, several slices at a time; allow 2 or 3 minutes on a side. Remove and drain.
  • Using same skillet, cook green peppers, onion, sliced mushrooms and garlic about 10 minutes over medium heat. Add tomatoes, tomato sauce, herbs, Worcestershire sauce, hot sauce and bay leaf; heat thoroughly. Salt to taste.
  • Place a layer of eggplant, zucchini, and half of tomato sauce in a 2 1/2-quart casserole. Repeat, ending with tomato sauce.
  • Bake, covered at 350* for 1 hour.

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RECIPE SUBMITTED BY

I am now semi-retired and an Empty Nester. I try to focus on lighter dishes for day to day menus. I still like to explore new food ideas. I look for smaller quantity dishes now. I am not vegetarian but I cook with more vegetables than meat now. I enjoy sharing desserts with family and my co-workers.
 
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