Baked Ratatouille with Parmesan
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
* *Extra Virgin Olive Oil, 2 tbsp * Eggplant, fresh, .75 eggplant, unpeeled 1 pound cubed * *Kosher Salt, .5 tbsp * Onions, red about 1 cup chopped * Garlic, 1 tablespoon finely minced * *crushed red pepper, .25 tsp * Tomato Paste, 1 tablespoon * *Bell Pepper - Red, 3.2 oz chopped into pieces * *Tomatoes, red, ripe, canned, drained and chopped 28 oz * Zucchini, baby, 1 medium diced * Summer squash, 1 medium diced * *Chick Peas, 4 cup rinsed and drained * Thyme, ground, 1 tbsp * Marjoram, dried, 1 tbsp * Pepper, black, .25 tbsp * Parmesan Cheese, shredded, 2 tbsp
Preheat oven to 400 and have a 3 quart casserole ready for baking.
In a medium skillet over medium high heat place one tablespoon of olive oil and heat until hot but not smoking. Add the eggplant and a pinch of salt. Cook stirring occasionally until lightly browned-about 8 minutes. Spread the eggplant in the bottom of the baking dish.
Wipe the skillet clean and then heat another tablespoon of olive oil in the skillet. Add the onion, garlic and red pepper flakes and cook stirring occasionally until softened-about 4 minutes. Stir in the tomato paste and cook for about a minute more. Add the peppers and cook until softened-about 8 minutes.
stir in the drained tomatoes, the zucchini, and the summer squash, chick peas, thyme, marjoram, remaining salt and pepper. Bring to a boil. Cover and simmer 5 minutes.
Spoon this mixture evenly over the eggplant. Sprinkle the cheese evenly over the top. Bake until bubbling and lightly browned on top, about 30 minutes. Let stand for 10 minutes before serving. Jillian Michaels Master Your Metabolism Recipe.
Number of Servings: 6
Recipe submitted by SparkPeople user LORNA57.
In a medium skillet over medium high heat place one tablespoon of olive oil and heat until hot but not smoking. Add the eggplant and a pinch of salt. Cook stirring occasionally until lightly browned-about 8 minutes. Spread the eggplant in the bottom of the baking dish.
Wipe the skillet clean and then heat another tablespoon of olive oil in the skillet. Add the onion, garlic and red pepper flakes and cook stirring occasionally until softened-about 4 minutes. Stir in the tomato paste and cook for about a minute more. Add the peppers and cook until softened-about 8 minutes.
stir in the drained tomatoes, the zucchini, and the summer squash, chick peas, thyme, marjoram, remaining salt and pepper. Bring to a boil. Cover and simmer 5 minutes.
Spoon this mixture evenly over the eggplant. Sprinkle the cheese evenly over the top. Bake until bubbling and lightly browned on top, about 30 minutes. Let stand for 10 minutes before serving. Jillian Michaels Master Your Metabolism Recipe.
Number of Servings: 6
Recipe submitted by SparkPeople user LORNA57.
Nutritional Info Amount Per Serving
- Calories: 277.5
- Total Fat: 8.3 g
- Cholesterol: 1.2 mg
- Sodium: 111.1 mg
- Total Carbs: 42.2 g
- Dietary Fiber: 11.8 g
- Protein: 12.2 g
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