Classic Ratatouille Recipe

Ingredients

• 2 tablespoons olive oil, divided
• 3 cloves garlic, minced
• 1 eggplant, cut into 1/2 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 bell pepper, sliced

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 1.5-quart casserole dish with 1 tablespoon of olive oil, ensuring the bottom and sides are well coated.
2. In a medium skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Sauté the garlic until it becomes fragrant and golden brown. Add the eggplant and parsley, then cook, stirring occasionally, until the eggplant is soft and tender, approximately 10 minutes. Season with salt to your liking.
3. Spread the eggplant mixture evenly at the base of the prepared casserole dish. Sprinkle a few tablespoons of Parmesan cheese over the eggplant. Layer the zucchini evenly on top, add a light sprinkle of salt, and add a little more cheese. Continue layering with the tomatoes, mushrooms, onion, and bell pepper, ensuring each layer is seasoned with a dash of salt and a sprinkling of cheese.
4. Bake in the preheated oven until the vegetables are tender, about 45 minutes.

Nutrition

• Calories: 251 kcal
• Fat Content: 14 g
• Fiber Content: 7 g
• Sugar Content: 13 g
• Sodium Content: 327 mg
• Protein Content: 13 g
• Cholesterol Content: 18 mg
• Carbohydrate Content: 24 g
• Saturated Fat Content: 5 g
• Unsaturated Fat Content: 0 g