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Greek Herb Ratatouille

When I lived in Florida, I went to a dinner at a friend's home. His Greek wife served a beautiful and delicious side dish that she called an "eggplant fan" and shared the recipe with me. While I've made her version many times with great success, I was inspired by the movie Ratatouille and created this version. —Joe Sherwood, Tryon, Nebraska
  • Total Time
    Prep: 30 min. + chilling Bake: 45 min.
  • Makes
    13 servings (3/4 cup each)


  • 1 small eggplant
  • 2 small zucchini
  • 2 small yellow summer squash
  • 4 plum tomatoes
  • 1 large sweet onion
  • 1/2 cup butter, melted
  • 1/2 cup minced fresh parsley
  • 3 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon each dried thyme, oregano, tarragon and basil
  • 1/2 teaspoon dried rosemary, crushed
  • 1/2 teaspoon pepper
  • 1 cup shredded part-skim mozzarella cheese


  • Cut vegetables into 1/4-in. thick slices.
  • In a greased 13x9-in. baking dish, layer the eggplant, zucchini, squash, tomatoes and onion. In a small bowl, combine the butter, parsley, garlic and seasonings; pour over vegetables. Cover and refrigerate overnight.
  • Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 375° for 35 minutes. Sprinkle with cheese. Bake 10-15 minutes longer or until cheese is melted. Serve with a slotted spoon.
Nutrition Facts
3/4 cup: 120 calories, 9g fat (5g saturated fat), 24mg cholesterol, 190mg sodium, 8g carbohydrate (5g sugars, 3g fiber), 4g protein.

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  • sbalzano
    Jan 20, 2015

    it is the bomb. my daughter who doesn't eat but her husband eats nothing but meat. I made it for them and he took the leftovers to work. He loved it even though it doesn't have any meat. I just wish you posted the nutrients

  • shellym2
    Aug 6, 2014

    I did enjoy this dish very much and shared it with friends who also enjoyed it. However, like several others, think with the herbs that were used it would be excellent using Feta Cheese instead of the Mozzarella. So, next time will try that.

  • syrajoan
    Jul 31, 2014

    I"d also like to see the Greek version. I imagine you add Feta Cheese to that :)I haven't tried this yet

  • skyfun
    Jul 30, 2014

    Very good and super easy, a terrific way to use all those summer squash. I think next time I might switch to feta instead of the mozzarella and perhaps a squeeze of lemon in the butter mix..