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Ratatouille
Submitted by:  Lynette
    

 

 
  Prep Time:    15 Minutes
Cook Time:   45 Minutes

 

"This healthful Italian dish is loaded with succulent Mediterranean vegetables."
 
Ingredients
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
1  

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.

2  

Heat remaining 1 tablespoon olive oil in a medium skillet over medium heat. Sauté garlic until lightly browned. Mix in parsley and eggplant. Sauté until eggplant is soft, about 10 minutes. Season with salt to taste.

3  

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.

4  

Bake in preheated oven for 45 minutes.

 
 
Makes 4 servings

 

 
Nutrition at a glance
Servings Per Recipe: 4
amount
per serving
Calories 279
Protein 15g
Total Fat 15g
Sodium 487mg
Cholesterol 20mg
Carbohydrates 24g
Fiber -