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Prep Time: 35 Minutes Cook Time: 1 Minutes |
Ready In: 36 Minutes Servings: 5 |
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In light of the review, I have corrected the recipe. We love rataouille, but have found hunger pains a short while after. Thus, I have reinvented the recipe to fill our appetites. Think French meets Italian in a dazzling clash of flavor. Ingredients:
1 lb eggplant |
1 lb zucchini (green and yellow) |
4 tablespoons kosher salt |
1 red pepper |
1 medium onion |
3 garlic cloves |
1/4 cup olive oil |
2 tomatoes |
1/2 cup rice |
4 cups marinara sauce |
2 cups tomato juice (optional) |
3 eggs |
1/2 cup ricotta cheese |
1/2 cup parmesan cheese, romano, and asiago shredded cheese |
1 cup mozzarella cheese |
1/4-1/2 cup milk |
Directions:
1. 1) Begin by peeling eggplant. Thinly slice both eggplant and zucchinis.Salt for 20 minutes. Rinse. In the mean time -
2. 2) Thinly slice onion and saute in 1 T. olive oil for 5 minutes. Mince garlic and add to the onion.
3. 3) Thinly dice red pepper. Add to the onion mixture with 1 T. olive oil.
4. 4) Dice tomatoes and add to onion mixture. Saute for another 5 minutes.
5. 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. 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. 7) Mix marinara sauce and tomato juice (optional) with rice.
8. 8) Begin layering in 9 X 13 pan. Zucchini, onion mixture, eggplant, tomato mixture. Repeat for second layer.
9. 9) Place in oven at 350 degrees covered with aluminum foil. Bake for 50 minutes.
10. 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. 11) Remove from oven and allow to cool for 10 -15 minutes prior to serving.
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