Ratatouille Recipe

Name: Ratatouille
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 eggplant, cut into 1-inch cubes; 2 Tbsp. olive oil; 1 lb. yellow and green squash, cut into 1/2-inch rounds; 3 cloves garlic, minced; 2 Tbsp. fresh thyme; 3 tomatoes, diced; 2 c. herbed bread crumbs; 1 1/2 c. Monterey Jack cheese; 1/4 c. melted butter; 1 tsp. salt; 1 onion; 4 Tbsp. fresh oregano; 2 Tbsp. basil; salt and pepper to taste

Servings: persons

1 eggplant, cut into 1-inch cubes
2 Tbsp. olive oil
1 lb. yellow and green squash, cut into 1/2-inch rounds
3 cloves garlic, minced
2 Tbsp. fresh thyme
3 tomatoes, diced
2 c. herbed bread crumbs
1 1/2 c. Monterey Jack cheese
1/4 c. melted butter
1 tsp. salt
1 onion
4 Tbsp. fresh oregano
2 Tbsp. basil
salt and pepper to taste

1
Sprinkle eggplant with salt and let drain in colander for about one hour.
2
Rinse, drain and pat dry.
3
Set aside.
4
Saute the onion, squash and garlic in olive oil until slightly soft to the touch.
5
Add in the tomatoes and eggplant.
6
Saute until eggplant is soft.
7
Season to taste with herbs and spices.
8
Pour in a casserole dish.
9
Cover with layer of cheese followed by a layer of bread crumbs.
10
Drizzle with melted butter and bake in 350u00b0 oven for 30 minutes.
11
6 servings.

618

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 eggplant, cut into 1-inch cubes, 2 Tbsp. olive oil, 1 lb. yellow and green squash, cut into 1/2-inch rounds, 3 cloves garlic, minced, and more.

Yes, Ratatouille falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ratatouille

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