Classic Ratatouille
A traditional and delightful ratatouille recipe featuring fresh tomatoes, zucchini, eggplant, and bell pepper; a true representation of the iconic French summer vegetable stew.
Ingredients
| 2 | tablespoons olive oil, divided |
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| 3 | cloves garlic, minced |
| 1 | eggplant, cut into ½ inch cubes |
| 2 | teaspoons dried parsley |
| salt to taste | |
| 1 | cup grated Parmesan cheese |
| 2 | zucchini, sliced |
| 2 | large tomatoes, chopped |
| 2 | cups sliced fresh mushrooms |
| 1 | large onion, sliced into rings |
| 1 | green or red bell pepper, sliced |
Instructions
| 1. | Begin by preheating the oven to 350 degrees F (175 degrees C). Prepare a 1 1/2-quart casserole dish by generously coating the bottom and sides with 1 tablespoon of olive oil. |
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| 2. | In a medium skillet over medium heat, heat the remaining 1 tablespoon of olive oil. Sauté the minced garlic until fragrant and golden brown. Add in the diced eggplant and dried parsley, cooking and stirring until the eggplant is tender and soft, approximately 10 minutes. Season with salt according to your taste preferences. |
| 3. | Evenly distribute the cooked eggplant mixture at the bottom of the prepared casserole dish. Sprinkle a few tablespoons of grated Parmesan cheese over the eggplant. Layer the sliced zucchini on top, lightly seasoning with salt and adding a sprinkle of cheese. Continue layering with chopped tomatoes, sliced mushrooms, onion rings, and bell pepper, ensuring each layer is seasoned with salt and cheese. |
| 4. | Bake the assembled ratatouille in the preheated oven until all the vegetables are tender, typically about 45 minutes. |
Published on Jul 19, 2024 by Luminița