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Baked Ratatouille

 Baked Ratatouille
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
8 ServingsPrep: 15 min. Bake: 50 min.

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 Facts: 1/2 cup equals 250 calories, 17 g fat (7 g saturated fat), 30 mg cholesterol, 607 mg sodium,

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Baked Ratatouille (continued)

Nutritional Facts: 15 g carbohydrate, 5 g fiber, 11 g protein.