Another, But Yummy, Ratatouille |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is yet another Ratatouille recipe, but a delicious one! I like to cook the eggplant in a skillet until its really soft and them spread it under all the vegetables before it's baked! This is great as a side dish or even a meal! Read more ! Ingredients:
1 large eggplant, chopped in small cubes |
1 large zucchini, sliced thinly |
2-3 roma tomatoes, sliced thinly |
1 small onion, sliced thinly and rings seperated |
3 cloves of garlic, chopped |
olive oil |
italian seasoning |
s&p |
1 cup of parmesan cheese, or more, or less ;-) |
Directions:
1. Preheat the oven to 400.
2. Start by heating the oil in a saute pan and cooking the eggplant until very soft about 15 minutes. Add the garlic in at the last 2 minutes or so.
3. Spread the eggplant and garlic mixture onto a greased 9x13 baking dish.
4. Start layering the tomatoes and zucchini alternately down the dish making rows.
5. Drizzle with olive oil and sprinkle with S&P and as much Italian Seasoning is desired.
6. Place onion rings all over the top and and bake for 25 minutes. See Photo
7. Add parmesan and bake an additional 5 minutes. Enjoy!
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