Ratatouille

November 12, 2016 By:

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

Ingredients

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Directions

  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.