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Baked Ratatouille

Name: Baked Ratatouille
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 8 servings.
Cuisine: Europe, French
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

14 reviews

Test Kitchen Approved

Total Time

Prep: 15 min. Bake: 50 min.

Makes

8 servings

Updated: Oct. 01, 2022

This baked ratatouille 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

Baked Ratatouille Recipe photo by Taste of Home

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.

Nutrition Facts

1/2 cup: 250 calories, 17g fat (7g saturated fat), 30mg cholesterol, 607mg sodium, 15g carbohydrate (9g sugars, 5g fiber), 11g protein.

Baked Ratatouille

Ingredients

Directions

Nutrition Facts

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