Ratatouille Stuffed Eggplant Recipe

Name: Ratatouille Stuffed Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 medium-sized eggplants, halved lengthwise; 1 Tbs. olive oil; 1/4 tsp. crushed red pepper; 5 cloves garlic, minced; 1 large red onion, chopped; 1/2 cup chopped red bell pepper; 3 medium-sized zucchini, halved lengthwise and cut into 1/4-inch-long slices; 1 6-oz. pkg. sliced button mushrooms; Juice of 1 lemon; 4 large plum tomatoes, peeled; 1/2 cup tomato paste; 1/2 cup dry sherry; 4 Tbs. vegan Parmesan cheese; 2 Tbs. chopped fresh sage leaves; 3 Tbs. chopped flat-leaf parsley; 1 Tbs. dried thyme

Servings: persons

4 medium-sized eggplants, halved lengthwise
1 Tbs. olive oil
1/4 tsp. crushed red pepper
5 cloves garlic, minced
1 large red onion, chopped
1/2 cup chopped red bell pepper
3 medium-sized zucchini, halved lengthwise and cut into 1/4-inch-long slices
1 6-oz. pkg. sliced button mushrooms
Juice of 1 lemon
4 large plum tomatoes, peeled
1/2 cup tomato paste
1/2 cup dry sherry
4 Tbs. vegan Parmesan cheese
2 Tbs. chopped fresh sage leaves
3 Tbs. chopped flat-leaf parsley
1 Tbs. dried thyme

1
Preheat oven to 350F.
2
Spray baking pan with nonstick cooking spray.
3
Place eggplant halves face down on prepared pan.
4
Bake 25 minutes, or until flesh is soft.
5
Increase oven temperature to broil.
6
Spray cut sides with added oil, place face side up on pan and broil 3 minutes, or until browned.
7
Remove from oven, and set aside to cool.
8
Reduce oven temperature to 375F.
9
Scoop flesh from cooled eggplants into colander, sprinkle with salt and set aside.
10
Sprinkle insides of eggplant shells with salt, and place them cut side down in separate colander to drain.
11
Heat oil and crushed pepper in large skillet or 5-quart saucepan over medium-high heat, 1 minute.
12
Add garlic, onion and bell pepper, and saute 3 minutes.
13
Add zucchini and mushrooms, and cook mixture 3 minutes, stirring frequently.
14
Add drained and rinsed eggplant flesh and lemon juice, and reduce heat to medium.
15
Dice tomatoes, and add tomato paste, sherry, 3 Tbs.
16
Parmesan cheese, sage, parsley and thyme.
17
Reduce heat to low, and cook 10 minutes, stirring frequently.
18
Rinse drained eggplant shells with cold water, and place face side up on baking pan.
19
Divide Ratatouille among shells, and sprinkle with remaining 1 tablespoon cheese.
20
Cover shells with foil.
21
Bake filled shells at 375F for 45 minutes.
22
Remove from oven, and serve.

796

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 4 medium-sized eggplants, halved lengthwise, 1 Tbs. olive oil, 1/4 tsp. crushed red pepper, 5 cloves garlic, minced, and more.

Yes, Ratatouille Stuffed Eggplant 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.

That's it — enjoy your meal!

Ratatouille Stuffed Eggplant

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions