Tagged: Natural Natural. Heart Healthy Heart Healthy. Eggplant Eggplant. Vegan Vegan. Dinner Dinner. Eggplant Eggplant. Baked Baked. French French. Ratatouille Ratatouille. Vegetable Sides Vegetable Sides. Low-Fat Low-Fat. Squash Squash. Lunch Lunch. Thanksgiving Thanksgiving. Thanksgiving Thanksgiving. Sides Sides. Squash Squash. Tomatoes Tomatoes. Tomatoes Tomatoes. Gluten-Free Gluten-Free. Vegetarian Vegetarian. Diabetic Diabetic. French French. Sides Sides. Garlic Garlic. Thanksgiving Sides Thanksgiving Sides. Low Calorie Low Calorie.
90 minutes
40 minutes
4 - 6
A simple ratatouille made with fresh summer vegetables.


Select ingredients:


  1. Preheat oven to 400F
  2. Lay eggplant slices on 2 layers of paper towels and sprinkle with salt. Let the eggplant sit for 1 hour blotting with another paper towel from time to time. This will draw the excess water out of the eggplant and keep the ratatouille from getting soggy.
  3. In a bowl add crushed tomatoes, diced onions, garlic, and 1/2 tsp. of salt. Stir to combine. Pour tomato mixture into a casserole dish and make sure it covers the bottom of the dish. Note: For this recipe we used a 9 inch round ceramic dish.
  4. Place vegetables into the dish alternating squash, eggplant, zucchini, red pepper, in a spiral until you reach the center. Sprinkle with fresh thyme and 1/2 tsp of salt.
  5. Bake for 40 minutes. Then remove from oven, let cool for 15 minutes and serve.