Eggplant Ratatouille

    Eggplant Ratatouille


    968 people made this

    This is a great recipe for the popular side dish of Ratatouille. It uses fresh Mediterranean vegetables like eggplant, zucchini and tomato.

    Serves: 4 

    • 2 tablespoons olive oil
    • 3 cloves garlic, crushed
    • 2 teaspoons dried parsley
    • 1 eggplant, cut into 1cm cubes
    • salt, to taste
    • 1 cup grated Parmesan cheese
    • 2 zucchini, sliced
    • 1 large onion, sliced into rings
    • 2 cups sliced fresh mushrooms
    • 1 green capsicum, sliced
    • 2 large tomatoes, diced

    Preparation:15min  ›  Cook:45min  ›  Ready in:1hour 

    1. Preheat oven to 180 degrees C. Coat bottom and sides of a 1 1/2 litre baking dish with 1 tablespoon olive oil.
    2. Heat remaining olive oil in a medium frying pan over medium heat. Fry garlic until lightly browned. Mix in parsley and eggplant. Cook and stir until eggplant is soft, about 10 minutes. Season with salt to taste.
    3. Spread eggplant mixture evenly across bottom of prepared baking dish. Sprinkle with a few tablespoons of Parmesan cheese. Spread zucchini in an even layer over top. Lightly salt and sprinkle with a little more cheese. Continue layering in this fashion, with onion, mushrooms, capsicum and tomatoes, covering each layer with a sprinkling of salt and cheese.
    4. Bake in preheated oven for 45 minutes.

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