Ratatouille Casserole
Yield
6 servingsPrep
20Cook
Ready
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | small |
eggplant
pared, cut into 1/4 inch slices |
*
|
| 4 | teaspoons |
olive oil
|
|
| 1 | large |
yellow summer squash
cut into 1/4 inch diagonal slices |
|
| 1 | medium |
zucchini
cut into 1/4 inch diagonal slices |
|
| 1 | medium |
yellow onion
very thinly sliced |
|
| 1 | medium |
sweet red bell peppers
julienned |
|
| 3 | cloves |
garlic
very thinly sliced |
|
| ¼ | cup |
tomato paste
|
|
| 2 | tablespoons |
parsley leaves
fresh chopped |
|
| 2 | tablespoons |
basil
fresh chopped |
|
| 2 | teaspoons |
thyme
fresh chopped |
*
|
| ¼ | teaspoon |
salt
optional |
|
| ¼ | teaspoon |
black pepper
fresh gound |
|
| 1 | medium |
tomatoes
thinly sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | small |
eggplant
pared, cut into 1/4 inch slices |
*
|
| 2E+1 | ml |
olive oil
|
|
| 1 | large |
yellow summer squash
cut into 1/4 inch diagonal slices |
|
| 1 | medium |
zucchini
cut into 1/4 inch diagonal slices |
|
| 1 | medium |
yellow onion
very thinly sliced |
|
| 1 | medium |
sweet red bell peppers
julienned |
|
| 3 | cloves |
garlic
very thinly sliced |
|
| 59 | ml |
tomato paste
|
|
| 3E+1 | ml |
parsley leaves
fresh chopped |
|
| 3E+1 | ml |
basil
fresh chopped |
|
| 1E+1 | ml |
thyme
fresh chopped |
*
|
| 1.3 | ml |
salt
optional |
|
| 1.3 | ml |
black pepper
fresh gound |
|
| 1 | medium |
tomatoes
thinly sliced |
|
Directions
Preheat oven to 400 Degrees F.
Spray nonstick baking sheet and a 1 quart casserole with nonstick cooking spray.
In medium bowl, combine eggplant and 1 teaspoon of the oil; toss to coat.
On prepared baking sheet, arrange eggplant slices in a single layer.
Repeat procedure with squash, then zucchini, tossing each with 1 teaspoon of the oil and arrange each separately in a single layer on the baking sheet.
Bake 12 minutes; turn vegetables and bake 8 minutes longer.
Reduce oven temperature to 350℉ (180℃).
In a large nonstick skillet, heat the remaining 1 teaspoon oil; add onion, red pepper and garlic.
Saut? over medium heat, 5 minutes, until onion is soft.
Cook covered, shaking pan occasionally, 5 minutes longer.
In small bowl, combine tomato paste and ½ cup of water; set aside.
In separate small bowl, combine parsley, basil, thyme, salt and pepper.
In prepared casserole, arrange half of the baked eggplant slices, sprinkle with 1 teaspoon of the herb mixture.
Continue layering with half of each of the sliced tomato, baked squash, onion mixture and baked zucchini, sprinkling 1 teaspoon of the herb mixture between each layer.
Repeat procedure, ending with zucchini.
Pour tomato paste mixture over layered vegetables.
Bake covered with foil, 50 minutes.
Uncover; bake 15 minutes longer.
