Ratatouille

asian european french greek italian korean mediterranean middle eastern region main savory umami medium fast

Prep

26 min

Cook

54 min

Total

80 min

Ingredients (11)

2 tablespoons olive oil, divided g

3 cloves garlic, minced g

1 eggplant, cut into ½-inch cubes g

2 teaspoons dried parsley g

salt to taste g

1 cup grated Parmesan cheese g

2 zucchini, sliced g

2 large tomatoes, chopped g

2 cups sliced fresh mushrooms g

1 large onion, sliced into rings g

1 green or red bell pepper, sliced g

Nutrition

kcal

fat

carbs

protein

Instructions

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.

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.

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.

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