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Baked Ratatouille Recipe
Baked Ratatouille Recipe photo by Taste of Home

Baked Ratatouille Recipe

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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
TOTAL TIME: Prep: 15 min. Bake: 50 min.
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Bake: 50 min.
MAKES: 8 servings

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

Nutritional Facts

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.

Directions

  1. 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.
  2. 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.
Originally published as Baked Ratatouille in Casserole Cookbook 2001, p241

Nutritional Facts

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.

Reviews for Baked Ratatouille

AVERAGE RATING
   (15)
RATING DISTRIBUTION
5 Star
 (12)
4 Star
 (2)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Aug. 29, 2013

My new favorite ratatouille recipe! Did bake it covered kept it moist and the vegetables were just right..not too soft. And did omit the bacon and didn't miss. Still lots of flavor. Used provolone cheese since a favorite. Would stir the casserole after baking as better taste when mixed. Thanks for a great way to prepare this dish!

MY REVIEW
Reviewed Aug. 6, 2013

Wow, this is packed with flavor and, while it is delicious right out of the oven, the next day it's even better. I will definitely keep this recipe close and use it again. Yummy!!

MY REVIEW
Reviewed Dec. 18, 2012

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.

MY REVIEW
Reviewed Jun. 29, 2012

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.

MY REVIEW
Reviewed Feb. 7, 2012

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.

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