Ratatouille
Servings
4servings
Ingredients
Instructions
  1. Preheat the oven to 350 degrees F. Coat the bottom and sides of a 1 ½-quart casserole dish with 1 tablespoon olive oil.
  2. 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.
  3. 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.
  4. Bake in preheated oven until vegetables are tender, about 45 minutes.
Recipe Notes

This dish pairs perfectly with French bread to soak up all the flavors. You can also serve over rice or pasta.
Nutrition Facts
Ratatouille
Amount Per Serving
Calories 277 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 5g 25%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 22mg 7%
Sodium 606mg 25%
Potassium 877mg 25%
Total Carbohydrates 29g 10%
Dietary Fiber 7g 28%
Sugars 11g
Protein 12g 24%
Vitamin A 45%
Vitamin C 115%
Vitamin D0%
Calcium 20%
Iron 14%
* Percent Daily Values are based on a 2000 calorie diet.
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