Name: Ratatouille
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Olive oil, divided - 2 tablespoons; Garlic, minced - 3 cloves; Eggplant, cut into 1/2 inch cubes - 1; Dried parsley - 2 teaspoons; Salt to taste - 2 teaspoons; Grated Parmesan cheese - 1 cup; Zucchini, sliced - 2; Tomatoes, chopped - 2 large; Sliced fresh mushrooms - 2 cups; Onion, sliced into rings - 1 large; Green bell pepper, sliced - 1

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Ratatouille

1. Olive oil, divided - 2 tablespoons

2. Garlic, minced - 3 cloves

3. Eggplant, cut into 1/2 inch cubes - 1

4. Dried parsley - 2 teaspoons

5. Salt to taste - 2 teaspoons

6. Grated Parmesan cheese - 1 cup

7. Zucchini, sliced - 2

8. Tomatoes, chopped - 2 large

9. Sliced fresh mushrooms - 2 cups

10. Onion, sliced into rings - 1 large

11. Green bell pepper, sliced - 1

How to cook deliciously - Ratatouille

1. Stage

Preheat the oven to 350 degrees F (175 degrees C). Coat the bottom and sides of a 1 1/2-quart casserole dish with 1 tablespoon olive oil.

2. Stage

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. Stage

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. Stage

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