Wednesday, December 5, 2012


I made Ratatouille for the first time yesterday! My husband loved it, my kids hated it and I tolerated it. =D I get pretty bad stomach aches or an upset stomach from eating spicy or strong/intense food, and this made it into the "toooo intense" category for me. :( I had such fun making it though and will make it again for my husband. Its simple to make, cheap, healthy and an easy lunch for him at work.

Source -
Prep Time - 15 minutes
Cook Time - 45 minutes
Ready in - 1 hour!

Servings - 4

2 tablespoons olive oil*
3 cloves garlic, minced
2 teaspoons dried parsley
1 eggplant, cut into 1/2 inch cubes
salt to taste
1 cup grated parmesan cheese
2 zucchini, sliced
1 large onion, sliced into rings
2 cups sliced fresh mushrooms
1 green bell pepper, sliced
2 large tomatoes, chopped

1. 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.

2. 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.

3. Spread eggplant mixture evenly across bottom of prepared casserole dish. Sprinkle with a few tablespoons or 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 peppers, and tomatoes, covering each layer with a sprinkling of salt and cheese.

4. Bake in a preheated oven for 45 minutes.

*I used coconut oil instead of olive oil

No comments:

Post a Comment