This easy-to-make but delectable pasta salad recipe is enhanced by basil and sun-dried tomatoes. It tastes delicious warm or cold and is ideal for picnics.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr |
| Servings: | 4 |
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
- Preheat the oven to 350 degrees F (175 degrees C). Coat the bottom and sides of a 1 1/2-quart casserole dish with 1 tablespoon olive oil.
- Heat remaining 1 tablespoon olive oil in a medium skillet over medium heat. Cook and stir garlic until fragrant and golden brown. Add eggplant and parsley; cook and stir until eggplant is tender and soft, about 10 minutes. Season with salt to taste.
- Spread eggplant mixture evenly across the bottom of the prepared casserole 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 tomatoes, mushrooms, onion, and bell pepper, covering each layer with a sprinkling of salt and cheese.
- Bake in preheated oven until vegetables are tender, 45 minutes.
Nutrition Facts
| Calories | 251 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 18 mg |
| Dietary Fiber | 7 g |
| Protein | 13 g |
| Saturated Fat | 5 g |
| Sodium | 327 mg |
| Sugars | 13 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
Love the ingredients and have them all on hand. Will be making this over the weekend. I think I will salt the eggplant and zucchini slices to draw out some of the moisture before baking. I saw one review that said this dish was dry and I don’t understand how that could be. Zucchini, eggplant, mushrooms, and even onions release a lot of water. Can’t wait to try this, thanks for the recipe!
Seems to need some sauce or something, veggies kinda dry
it is awesome but i am allergic to zucchini, so i left that out and put my veggies in the oven to roast on 400 for 1/2 the normal time. about 10 minutes for each veggie. just long enough to get the carmelization and roast flavor. i replaced the zucchini with purple cauliflower and used the same other veggies. having it for supper tonight. can’t wait. it will be so good.
Very good, I did add some sweet Italian sausage crumble and only a yellow bell pepper. Will make again, would add some basil and oregano next time. 45 mins at 350 was about right.
I didn’t have fresh parmesan so I used the dry parm and it still came out delicious. Also I only added salt to cooking of the eggplant because I was scared adding so much salt would be too salty and it is perfectly seasoned
My 14 year old son wanted to make this (because of the movie & Disney World ride by the same name), and when my teenage son wants to cook with me I jump at the chance, even when I think I won’t like it (I don’t like eggplant). We followed the instructions exactly and omg was it good! I was really surprised how much I liked it! My husband didn’t like it, but he doesn’t like onions that crunch, green peppers, eggplant, lol…basically most of the ingredients. My 12 year old son, Mr Picky, even liked it! He said that next time, maybe we could add some black olives. I’m sure that’s not a traditional ingredient, but it does sound good so I think I’ll try it next time, because there will be a next time! My 14 year old was really proud of it and we had a nice time cooking together :). Thanks for sharing this recipe!
very tasty; easy to prepare
I’ve made loads of other Ratatouille recipes and this didn’t even taste anything like the genre. Where were the seasonings? Have loved this veggie combinations in other recipes but this was completely lacking in flavor. I will switch to another that has wine, a little broth and definitely herbs to give this very bland dish some taste.
What a great recipe! It was absolutely perfect as written. Thank you!
Cut it down two servings. It still made a LOT! Looked good going on. Waiting for the results. Worth all the chopping. Recommend peeling eggplant.
This turned out great! I did sauted the veggies before layering in the dish. Then baked according to direction.
I’ve been making this dish for years (since the Disney movie came out and my kids begged to try Ratatouille) and it’s a family favorite as is. We serve it with an herb garlic couscous.
I added yellow squash, no mushroom and used red, yellow and orange peppers. Can use large tomatoes or canned tomatoes drained.
This was a very dry dish… I cooked it originally at 45 minutes. It wasn’t tasting or looking like it was done. Cooked it an additional hour! Ended up dumping it into a pot with tomato sauce and cooked it on the drive for about thirty minutes.
This recipe was a big hit when I brought it to a gathering to serve alongside someone else’s spaghetti. I did sauté the onions separately. Also, I used red bell pepper since I find the green too dominant in most dishes. I added a few pinches of Italian seasoning along the way. I will definitely be making this again.
I liked it and will make it again but I would add a can of diced tomatoes since I like it saucier. Otherwise delicious.
I did follow pretty much as written. I did start in the morning, tho, cutting and slicing. I put eggplant, onions and salt in one colander; the rest of veggies in another. left both on counter all day. Rendered out 1 1/2 c liquid. Still pretty easy to layer into aluminum pan with Italian mix shredded cheese. Family enjoyed. Hubby raised on Italian mountain farm and he liked it a lot.
Too much onion for my husband…..will just adjust in the future. Loved being able to use all the vegetables from our garden!
It was even better the next day on a toasted baguette with Brie and balsamic
lotta bang for the buck. I followed some other reviewers recommendations and sautéed the onions. The only other change was using vegan cheese. I couldn’t find vegan parm, so I used vegan mozzarella and was very happy with the results. I noticed some other reviewers mentioning some different options for the tomatoes which seem like a good move. You could make this more “pizza-y” if you wanted to with some sauce or maybe some crushed tomatoes. Next time I make this, I’ll add some oregano and fennel to the mix to boost up the Italian factor. Some red pepper flakes wouldn’t be a bad idea, either. All told, this is a great recipe with a lot of room to stretch if you decide to add stuff to it. Without any other additions, it’s rich and full of nice textures and flavors which all work well together!
Awesome!!! I made two versions, one with Parmesan and one with Feta. Both were fantastic. Gave some to my sister, a day or so later, we sampled the dish cold, was great!!!!!