Category: Main Course
Ratatouille - TastyPlanner.com
Ratatouille is a delicious French vegetable stew. Some ratatouille recipes get quite involved and require a lot of time and effort. This one is relatively straightforward and won’t take all day. Make sure to use the freshest, ripest tomatoes you can find.
1 medium eggplant (aubergine), sliced
2 small zucchini, sliced
1 cup baby portobello mushrooms, sliced
1 medium yellow or vidalia onion, cut into rings
1 green bell pepper, sliced
1 yellow bell pepper, sliced
2 medium tomatoes, sliced
1 cup shredded parmesan cheese
2 tbsp. olive oil
4 Cloves Garlic
1 tsp. parsley
1 tsp. Cilantro
1 tsp. oregano
1 tsp. basil
1. Peel the eggplant and cut into 1/4-inch slices. If using a large eggplant, cut the slices in half for easier frying. Place the slices in a colander and let drain while preparing other vegetables.
2. Heat olive oil in a large frying pan. When hot, add garlic and onions and let caramelize.
3. Add zucchini and eggplant to the pan and fry until the eggplant begins to soften.
4. Arrange eggplant and zucchini on the bottom of a casserole dish. Sprinkle with some of the parmesan cheese and spices.
5. Add the onion, bell peppers and mushrooms in layers to the casserole dish, adding more parmesan cheese and spices between each layer.
6. Arrange tomato slices on top, covering the casserole. Salt the tops of the tomatoes and sprinkle with remaining cheese and spices.
7. Bake the ratatouille at 350F for 35-45 minutes, or until hot throughout. Serve with garlic bread or French bread.