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Baked Ratatouille Recipe

Baked Ratatouille Recipe photo by Taste of Home

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This recipe is heavenly when made with homegrown vegetables. It's so good, I sometimes make the casserole all for myself, then eat it for lunch a few days in a row.—Catherine Lee, Chandler, Arizona

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Baked Ratatouille Recipe

Prep: 15 min. Bake: 50 min.

Yield: 8 Servings

15 50 65

Ingredients

4 bacon strips, cut into 2-inch pieces
1 cup sliced onion
1 can (14-1/2 ounces) diced tomatoes, undrained
1/3 cup tomato paste
1/4 cup olive oil
1 large garlic clove, minced
1 teaspoon salt
1 teaspoon Italian seasoning
1 large eggplant (about 1-1/4 pounds), peeled and cubed
4 medium zucchini, sliced
1 large green pepper, cut into strips
8 to 12 ounces sliced Monterey Jack cheese

Directions

In a large skillet, cook bacon and onion over medium heat until bacon is crisp; drain. Stir in the tomatoes, tomato paste, oil, garlic, salt and Italian seasoning.
Spread half into a greased 13-in. x 9-in. baking dish. Layer with half of the eggplant, zucchini, green pepper and cheese. Repeat layers. Bake, uncovered, at 375° for 50-55 minutes or until hot and bubbly. Yield: 8 servings.

Nutritional Analysis: 1/2 cup equals 250 calories, 17 g fat (7 g saturated fat), 30 mg cholesterol, 607 mg sodium, 15 g carbohydrate, 5 g fiber, 11 g protein.

Originally published as Baked Ratatouille in Casserole Cookbook , p241

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Baked Ratatouille

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Reviewed on Dec. 18, 2012 by Kaerrie

This is one of the freshest, best tasting meals we've ever had. I've recommended this recipe several times and my mouth waters just thinking about making it again this weekend.

Reviewed on Jun. 29, 2012 by Oregonian1

I have made this many times. Family will ask if i will make it for get together. So juicy and all the flavors bind so well. Definitely stimulating to the taste buds.

Reviewed on Feb. 07, 2012 by oxnicoleox3

I found that the tomato mixture was too sparse. Also, my zucchini on top came out a little bit dry. I don't think the bacon or eggplant really complemented it. It was okay, I would probably make it again because my mom liked it a lot, but probably not for only myself.

Reviewed on Jan. 20, 2012 by pschube

I omitted the bacon and added fresh mushrooms. Delicious! I have also added browned chicken tenderloins on top for the last 30 minutes of baking.