Ratatouille

Ratatouille
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 192.5
  • Total Fat: 10.0 g
  • Cholesterol: 13.2 mg
  • Sodium: 711.0 mg
  • Total Carbs: 18.3 g
  • Dietary Fiber: 6.0 g
  • Protein: 10.4 g

View full nutritional breakdown of Ratatouille calories by ingredient


Introduction

Made with fresh veggies, change up the peppers for any color you like, mix zucchini and summer squash. Can be served over rice or by itself. Works great as a vegetarian main dish or a side. Excellent hot, but also good cold. If you have lots of leftovers, you can either freeze, or chop down in food processor as a soup base. Made with fresh veggies, change up the peppers for any color you like, mix zucchini and summer squash. Can be served over rice or by itself. Works great as a vegetarian main dish or a side. Excellent hot, but also good cold. If you have lots of leftovers, you can either freeze, or chop down in food processor as a soup base.
Number of Servings: 6

Ingredients

    1 cup Parmesan Cheese, grated
    2 tsp Parsley, dried
    1 tsp Salt
    2 tbsp Olive Oil
    1 eggplant, unpeeled (approx 1-1/4 lb) Eggplant, fresh
    3 cloves Garlic
    1 large Onions, raw
    2 cup, sliced Zucchini
    2 cup, sliced Summer Squash
    2 cup, chopped Peppers, sweet, red, fresh
    2 medium whole (2-3/5" dia) Red Ripe Tomatoes
    1 serving mushroom, portabella cap - 1 cap-3 oz serv

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. Cook and stir garlic until lightly browned. Mix in parsley and eggplant. Cook and stir 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. add 1 can, undrained, over top if desired Bake in preheated oven for 45 minutes. Serving Size: 1/6 of 11x17 lasagna pan

Number of Servings: 6

Recipe submitted by SparkPeople user SANDRAMONROE.