Ratatouille
- Yield: 6 servings
- Prep: 5 mins
- Cook: 30 mins
To grill the eggplant, preheat grill. Diagonally slice into ½-inch slices. Toss with olive oil and kosher salt. Place on grill and cook 5 to 7 minutes on each side.
Ingredients
- 2tablespoons olive oil
- 1cup onions, chopped
- 2cloves garlic, chopped
- 2-- bell peppers (red or yellow), chopped
- 2cups chopped, cooked potatoes
- 2cups chopped, grilled eggplant (about 2 eggplants)
- 1can 28-ounce diced tomatoes, drained
- 1/4cup chopped fresh basil
- 1/4cup chopped fresh parsley
- 2tablespoons chopped fresh oregano
- 1/2teaspoon salt
- 1/4teaspoon pepper
- 15ounces whole-milk ricotta
- 1/2cup shredded Parmesan cheese
Instructions
- Preheat oven to 350F. Heat olive oil in large skillet and add onion, garlic and peppers; sauté 7 minutes.
- Add potatoes, eggplant, tomatoes, basil, parsley, oregano, salt and pepper; stir gently. Combine ricotta and Parmesan cheese. Place half of vegetable mixture in a 2-quart baking dish, top with ricotta mixture and remaining vegetable mixture. Bake 30 to 40 minutes or until bubbly.
Nutritional Info *per serving
- Calories 310
- Glycemic Load 0
- Fat 16g
- Saturated Fat 8g
- Polyunsaturated Fat 1g
- Monounsaturated Fat 6g
- Cholesterol 40mg
- Sodium 670mg
- Potassium 450mg
- Carbohydrate 28g
- Fiber 5g
- Sugars 8g
- Protein 14g
- Trans Fat 0g
- Vitamin A 50%
- Vitamin C 140%
- Calcium 30%
- Iron 15%