Casserole Recipes » Ratatouille » Baked Ratatouille Casserole with Eggplant, Zucchini, and Tomatoes

Baked Ratatouille Casserole with Eggplant, Zucchini, and Tomatoes

Layers of onion, eggplant, green bell pepper, zucchini, Roma tomatoes and eggplant coated with herb mixture prepared from chopped fresh parsley, dried basil, dried oregano, dried thyme, coarse salt, and fresh ground black pepper. Vegetables are sprinkled with garlic and drizzled with extra-virgin olive oil before being baked until tender.

Ingredients -

1/2 cup chopped Fresh Parsley
1 teaspoon Dried Basil
1 teaspoon Dried Oregano
1/2 teaspoon Dried Thyme
2 teaspoons Coarse Salt
Fresh Black Ground Pepper, to taste
Unsalted Butter or Extra Virgin Olive Oil
1 large Yellow or White Onion, sliced
3 Garlic Cloves, minced
1 small Eggplant, unpeeled, cut into 1/2-inch cubes
1 Green Bell Pepper, seeded and cut in 1-inch pieces
1 Zucchini, unpeeled, cut into 3/4-inch slices
4 Large Roma or Plum Tomatoes, seeded, sliced and drained
2 tablespoons Extra Virgin Olive Oil

Preparation:

1. Preheat the oven to 350 F.

2. Add chopped fresh parsley, dried basil, dried oregano, dried thyme, coarse salt, and fresh ground black pepper to small bowl.

3. Stir with a fork to combine.

4. Lightly grease a large 4-quart casserole dish with butter or oil.

5. 5. Layer the prepared vegetables in casserole dish while coating with herb mixture and sprinkling with minced garlic.

6. Drizzle the extra-virgin olive oil over the top of the vegetables.

7. Cover casserole with foil.

8. Bake 1 hour, uncover and bake 15 minutes longer.

Casserole Making Tips -
Choosing Eggplant

	The purple variety of eggplant is the variety familiar to those in the United States. Look for bright, shiny eggplant in the 1 to 1-1/2 pound range. They should be firm, with no bruising.

Casserole Making Tips -
Eggplant Storage

	While peak season for eggplant is later summer/early fall, eggplants are available throughout the year thanks to specialized storage facilities. Store eggplant at room temperature in the open, but away from light.

Casserole Making Tips -
Zucchini

	Very popular during the later summer months, zucchini can be eaten raw or cooked. Smaller baby zucchini have a sweeter flavor and are the perfect choice for trimming and eating raw or for salads.

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