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Baked Ratatouille Boats

Total Time

Prep: 30 min. + standing Bake: 45 min.


8 servings

Updated: Oct. 13, 2022
“Using only vegetables for the filling instead of rice cuts down on starch. I like the crispiness of the panko, but you can leave it out.” Rosalind Pope - Greensboro, North Carolina


  • 2 cups cubed eggplant
  • 1 medium zucchini, chopped
  • 3/4 teaspoon salt, divided
  • 1 small onion, chopped
  • 3 garlic cloves, minced
  • 4 teaspoons olive oil
  • 2 large tomatoes, chopped
  • 1/4 teaspoon pepper
  • 4 medium green peppers
  • 4 ounces reduced-fat Monterey Jack cheese or part-skim mozzarella cheese, cut into 8 pieces
  • 2 teaspoons minced fresh marjoram or 3/4 teaspoon dried marjoram
  • 1 can (8 ounces) tomato sauce
  • 3 tablespoons panko bread crumbs
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon olive oil
  • 1/8 teaspoon cayenne pepper


  1. Place eggplant and zucchini in a large bowl; sprinkle with 1/2 teaspoon salt and toss to coat. Cover and let stand for 30 minutes. Rinse with cold water; drain and pat dry.
  2. In a large skillet, saute onion and garlic in oil until tender. Add eggplant mixture, tomatoes, pepper and remaining salt. Bring to boil. Reduce heat; cover and simmer for 20 minutes. Remove from the heat.
  3. Meanwhile, cut green peppers in half lengthwise; discard seeds. Place in a 13-in. x 9-in. baking dish coated with cooking spray. Place about 3 tablespoons eggplant mixture in each pepper half; top with a piece of cheese and sprinkle with marjoram. Top with tomato sauce and remaining eggplant mixture.
  4. Cover and bake at 350° for 40-45 minutes or until peppers are tender. Combine the topping ingredients; sprinkle over peppers. Bake, uncovered, 3-5 minutes longer or until topping is golden brown.

Nutrition Facts

1 each: 128 calories, 8g fat (3g saturated fat), 11mg cholesterol, 430mg sodium, 11g carbohydrate (4g sugars, 3g fiber), 6g protein. Diabetic Exchanges: 2 vegetable, 1 lean meat, 1/2 fat.

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