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Ratatouille

SUBMITTED BY: LYNETTE MARIE PHOTO BY: Seung

"This terrific dish is loaded with succulent Mediterranean vegetables."

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Read Reviews (197)

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PREP TIME	15 Min
COOK TIME	45 Min
READY IN	1 Hr

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

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

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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REVIEWS

Reviewed on Oct. 16, 2007 by Melanie Booth

Hey, ive made this recipe quite a few times now, and i think that with these improvements, you... MORE

Reviewed on Aug. 25, 2003 by GILLIANK

This is a flavorful, hearty recipe, but very low calorie. I served it as a main dish with... MORE

Reviewed on Aug. 15, 2004 by ATHENEFIVE

I usually make a saute version of ratatouille, to keep the vegetables crispy, but this baked... MORE

Reviewed on Feb. 4, 2007 by little biscuits

Excellent vegetarian dish! Instead of cooking it in the oven, I just sauteed the whole thing.... MORE

Reviewed on Dec. 2, 2003 by GracieBonica

I used the ingredients listed, with the exception of the cheese, and prepared it in a large... MORE

Reviewed on Nov. 14, 2007 by STEPHANY BROWN

After watching the Disney Movie "Ratatouille". My kids wanted to make the dish. I cut up all... MORE

Reviewed on Jul. 27, 2006 by momjm

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.

momjm
Jul. 27, 2006

Loved this! Aside from the chopping, very easy to prepare - popped it in the oven and had time to do other things while it baked. I did make a few changes: used 1 zucchini & 1 yellow squash, a whole 12 oz pkg of mushrooms,sliced, no green pepper (forgot to buy it, but don't really care for it anyway-may try red or orange next time), sprinkled a mix of chopped fresh parsley, basil & oregano over each layer, used a 28 oz can of diced tomatoes instead of fresh (but can't wait to try it with fresh tomatoes from the garden!), and added browned italian style turkey sausage for my meat-loving guys. I also forgot the parmesan on some of the layers, but added some shredded mozzarella on the top for the last 5 minutes or so of baking. I used a 9x13 baking dish, and it just barely fit. As noted by other reviewers, 45 min didn't seem long enough, so I baked it for about 60, covered part of the time. I served this over brown rice, which soaked up all that yummy liquid, and a nice Tuscan bread. Family loved it . . . will definitely make this again with all the fresh veggies from garden. Thanks for sharing!

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24 users found this review helpful

Loved this! Aside from the chopping, very easy to prepare - popped it in the oven and had... MORE

Reviewed on Sep. 21, 2003 by HENNINGK

What a great recipe. Not an eggplant fan so I used butternut squash and only sauted the... MORE

Reviewed on Jul. 15, 2003 by MARIM

This was actually really yummy. Alterations: we sprinkled mozarella over the top which was... MORE

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