Directions:
- 1) Begin by peeling eggplant. Thinly slice both eggplant and zucchinis.Salt for 20 minutes. Rinse. In the mean time -
- 2) Thinly slice onion and saute in 1 T. olive oil for 5 minutes. Mince garlic and add to the onion.
- 3) Thinly dice red pepper. Add to the onion mixture with 1 T. olive oil.
- 4) Dice tomatoes and add to onion mixture. Saute for another 5 minutes.
- 5) Remove saute from pan. Add 1 T. Olive oil and eggplants. You will have to rotate eggplants in as the eggplant browns on both sides. Use remander of oil until eggplant is browned on both sides.
- 6) Saute zucchin in pan after eggplant is complete. No need for more oil, just add pile of zucchini and saute for 5 minutes.
- 7) Mix marinara sauce and tomato juice (optional) with rice.
- 8) Begin layering in 9 X 13 pan. Zucchini, onion mixture, eggplant, tomato mixture. Repeat for second layer.
- 9) Place in oven at 350 degrees covered with aluminum foil. Bake for 50 minutes.
- 10) Meanwhile, mix topping ingredients together. After ratatouille has cooked for 50 minutes, uncover and spread topping mixture over ratatouille. Bake an additional 25 minutes until topping is golden and puffy.
- 11) Remove from oven and allow to cool for 10 -15 minutes prior to serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 520.48 Kcal (2179 kJ) | ||
| Calories from fat | 207 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23g | 35% | |
|---|---|---|---|
| Cholesterol | 129.09mg | 43% | |
| Sodium | 2555.86mg | 106% | |
| Potassium | 1744.45mg | 37% | |
| Total Carbs | 50.88g | 17% | |
| Sugars | 22.77g | 91% | |
| Dietary Fiber | 9.26g | 37% | |
| Protein | 27.95g | 56% | |
| Vitamin C | 90mg | 150% | |
| Iron | 4.3mg | 24% | |
| Calcium | 583.9mg | 58% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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