Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
Ratatouille
This vegetable dish is a perfect side to a French meal.
Course
Side Dish
Cuisine
French
Keyword
ratatouille
Prep Time
20
minutes
minutes
Cook Time
1
hour
hour
Total Time
1
hour
hour
20
minutes
minutes
Servings
6
Calories
170
kcal
Author
Emily Grace
Ingredients
2
tbsp
olive oil
2
cloves
garlic
minced
1
eggplant
cut into 1/2in cubes
2
zucchini
sliced
1
large onion
sliced into rings
2
cups
sliced fresh mushrooms
1
green bell pepper
sliced
2
large tomatoes
chopped
1
cup
grated Parmesan cheese
Instructions
Preheat the oven to 350 degrees.
Coat the bottom and sides of a large casserole dish with 1 tbsp of the olive oil.
Heat the remaining 1 tbsp olive oil in a medium skilled over medium heat.
Cook the garlic until soft and just lightly browned.
Stir in the eggplant and cook until soft, about 10 minutes. Season with salt and pepper to taste.
Once fully cooked, spread the eggplant mixture evenly across the bottom of the casserole dish.
Sprinkle with a few tablespoons of the grated Parmesan cheese.
Spread zucchini in an even layer over the eggplant.
Lightly salt and sprinkle with a little more cheese.
Continue layering the eggplant, zucchini, onion, mushrooms, bell pepper, and tomatoes, covering each layer with a sprinkling of salt and cheese.
Cover with foil, and bake for 45-60 minutes.
Nutrition
Calories:
170
kcal
|
Carbohydrates:
12
g
|
Protein:
9
g
|
Fat:
10
g
|
Saturated Fat:
3
g
|
Cholesterol:
14
mg
|
Sodium:
266
mg
|
Potassium:
626
mg
|
Fiber:
4
g
|
Sugar:
7
g
|
Vitamin A:
705
IU
|
Vitamin C:
37.3
mg
|
Calcium:
214
mg
|
Iron:
0.9
mg