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My review
Ratatouille
LYNETTE MARIE
"This terrific dish is loaded with succulent Mediterranean vegetables."
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Ingredients
1 h servings 251 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Cook
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Ready In
- 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.
- Heat remaining 1 tablespoon olive oil in a medium skillet over medium heat. Cook and stir garlic until lightly browned. Mix in parsley and eggplant. Cook and stir until eggplant is soft, about 10 minutes. Season with salt to taste.
- 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.
- Bake in preheated oven for 45 minutes.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 251 calories; 13.5 g fat; 24.3 g carbohydrates; 12.7 g protein; 18 mg cholesterol; 327 mg sodium. Full nutrition
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Reviews
Read all reviews 7481065 Ratings
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Most helpful positive review
10/24/2002
This is a flavorful, hearty recipe, but very low calorie. I served it as a main dish with couscous to soak up the liquid. Like many other reviewers, I made a few adjustments based on the ava...
Most helpful critical review
10/16/2007
Hey, ive made this recipe quite a few times now, and i think that with these improvements, you could have a 5 star dish: 1) Fry the onion with the aubergine and garlic. Otherwise the onions sti...
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10/16/2007
Hey, ive made this recipe quite a few times now, and i think that with these improvements, you could have a 5 star dish: 1) Fry the onion with the aubergine and garlic. Otherwise the onions sti...
10/24/2002
This is a flavorful, hearty recipe, but very low calorie. I served it as a main dish with couscous to soak up the liquid. Like many other reviewers, I made a few adjustments based on the ava...
8/15/2004
I usually make a saute version of ratatouille, to keep the vegetables crispy, but this baked version came out with nice crisp vegetables too, and it was very easy to make. I added some thyme an...
2/4/2007
Excellent vegetarian dish! Instead of cooking it in the oven, I just sauteed the whole thing. I first cooked garlic and onion in olive oil, added the rest of the ingredients, put the cover on an...
11/14/2007
After watching the Disney Movie "Ratatouille". My kids wanted to make the dish. I cut up all the veggies with a mandoline and let them layer everything into a baking dish. It was a wonderful ac...
7/27/2006
Loved this! Aside from the chopping, very easy to prepare - popped it in the oven and had time to do other things while it baked. I did make a few changes: used 1 zucchini & 1 yellow squash, a...
8/25/2003
I used the ingredients listed, with the exception of the cheese, and prepared it in a large saucepan instead of baking it. I added a little red wine, one cup of tomato sauce, a little thyme and ...
4/28/2010
Made this twice, and I feel a few little tips makes this go from great to fabulous. First, use a lot of eggplant (use a large eggplant, not a small or medium) as this is the "top" flavor. Press ...
5/22/2002
I really liked this recipe. Cutting up all the vegetables was the only lengthy part. I added some paprika with each layer to add some spice to the dish!!! I was looking for a ratatoullie recipe ...