Taste of Home
Baked Ratatouille
TOTAL TIME: Prep: 15 min. Bake: 50 min.
YIELD: 8 servings.
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
Ingredients
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4 bacon strips, cut into 2-inch pieces
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1 cup sliced onion
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1 can (14-1/2 ounces) diced tomatoes, undrained
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1/3 cup tomato paste
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1/4 cup olive oil
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1 large garlic clove, minced
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1 teaspoon salt
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1 teaspoon Italian seasoning
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1 large eggplant (about 1-1/4 pounds), peeled and cubed
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4 medium zucchini, sliced
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1 large green pepper, cut into strips
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8 to 12 ounces sliced Monterey Jack cheese
Directions
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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.
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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.
Nutrition Facts
1/2 cup: 250 calories, 17g fat (7g saturated fat), 30mg cholesterol, 607mg sodium, 15g carbohydrate (9g sugars, 5g fiber), 11g protein.
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