August 2, 2011

Ratatouille

Tasty Side Dishes

Prep time:

27 minutes

baking time:

45 minutes

“When I asked what was in her Ratatouille, Grandma said, 'Whatever I have in the vegetable drawer.'”

Ingredients

Serves 6

2 tablespoons olive oil, divided
3 cloves garlic, minced
1 medium eggplant, coarsely chopped (about 1 1/2 cups)
2 teaspoons dried parsley
1 1/2 teaspoons salt, divided
3/4 cup grated Parmesan cheese, divided
2 medium zucchini, sliced
1 large onion, sliced
2 cups sliced mushrooms
1 medium green bell pepper, sliced
2 large tomatoes, chopped

Directions

1
Preheat the oven to 350ºF. Coat a 2-quart baking dish with 1 tablespoon olive oil.
2
Heat remaining olive oil in a medium skillet over medium heat. Sauté garlic in the hot olive oil just until browned.
3
Add the eggplant and parsley to the skillet. Sauté until the eggplant is tender, about 10 minutes.
4
Spoon the eggplant mixture into the prepared baking dish. Sprinkle eggplant with 1/4 teaspoon salt and 2 tablespoons Parmesan.
5
Layer with zucchini, onion, mushrooms, bell pepper and tomatoes, sprinkling each layer with 1/4 teaspoon salt and 2 tablespoons Parmesan. Bake for 45 minutes.

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Grandma's Secret Tip

Grandpa said green peppers disagreed with him, so Grandma often omitted them from this side dish. And although the mushrooms added a meaty consistency, Grandma often omitted them too. For a hearty main dish, she omitted the Parmesan cheese and layered slices of bacon over the top of the Ratatouille.

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