Ratatouille

This ratatouille recipe with ripe summer tomatoes, zucchini, eggplant, and bell pepper is a delicious version of the classic French vegetable stew.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 251 Calories

Ingredients

• salt to taste
• 2 teaspoons dried parsley
• 3 cloves garlic, minced
• 1 cup grated Parmesan cheese
• 2 large tomatoes, chopped
• 2 cups sliced fresh mushrooms
• 1 green bell pepper, sliced
• 1 eggplant, cut into 1/2 inch cubes
• 2 zucchini, sliced
• 2 tablespoons olive oil, divided
• 1 large onion, sliced into rings

Recipe Instructions

Step 1

Heat remaining 1 tablespoon olive oil in a medium skillet over medium heat. Cook and stir garlic until fragrant and golden brown. Add eggplant and parsley; cook and stir until eggplant is tender and soft, about 10 minutes. Season with salt to taste.

Step 2

Spread eggplant mixture evenly across the bottom of the 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 tomatoes, mushrooms, onion, and bell pepper, covering each layer with a sprinkling of salt and cheese.

Step 3

Bake in preheated oven until vegetables are tender, about 45 minutes.

Step 4

Preheat the oven to 350 degrees F (175 degrees C). Coat the bottom and sides of a 1 ½-quart casserole dish with 1 tablespoon olive oil.