Baked Ratatouille
Baked Ratatouille could be just the gluten free, lacto ovo vegetarian, and primal recipe you've been looking for. This recipe makes 1 servings with 1032 calories, 33g of protein, and 70g of fat each. For $8.61 per serving, this recipe covers 63% of your daily requirements of vitamins and minerals. It is brought to you by Foodista. 2 people have made this recipe and would make it again. Only a few people really liked this Mediterranean dish. A mixture of basil, feta cheese, red wine vinegar, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It works well as a pricey main course. From preparation to the plate, this recipe takes approximately 45 minutes. Overall, this recipe earns a spectacular spoonacular score of 93%. Similar recipes include Ratatouille’s Ratatouille, Ratatouille Tatin Tartlets — Tartelettes Tatin à la ratatouille, and Ratatouille’s Ratatouille (Thomas Keller’s Confit Byaldi).
Servings: 1
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
1 large eggplant unpeeled, diced
4 ounces diced feta cheese (optional)
1/2 cup chopped fresh basil
1/2 cup chopped fresh basil
5 garlic cloves chopped
2 green bell peppers diced
3 tablespoons Olive Oil
1 onion cut 1" pieces
2 tablespoons red wine vinegar
2 large tomatoes chopped
1 large zucchini cut 1/2" pieces
Equipment:
dutch oven
pot
oven
pie form
Cooking instruction summary:
- Heat oil in a heavy, large Dutch oven over medium heat. Add garlic; stir 1 minute. Add eggplant, green bell peppers, tomatoes, onion, zucchini and basil. Saute for 5 minutes. Cover and simmer until all vegetables are tender, stirring occasionally, about 25 minutes.
- Uncover pot and simmer until juice thickens, stirring occasionally, about 10 minutes. Mix in vinegar; season to taste with salt and pepper.
- Preheat oven to 350 degrees. Spread in 9-inch pie dish. Sprinkle with cheese, if desired. Bake until heated through, about 20 minutes.
- This recipe yields about 3 cups.
- Yield: 3 cups
Step by step:
1. Heat oil in a heavy, large Dutch oven over medium heat.
2. Add garlic; stir 1 minute.
3. Add eggplant, green bell peppers, tomatoes, onion, zucchini and basil.
4. Saute for 5 minutes. Cover and simmer until all vegetables are tender, stirring occasionally, about 25 minutes.Uncover pot and simmer until juice thickens, stirring occasionally, about 10 minutes.
5. Mix in vinegar; season to taste with salt and pepper.Preheat oven to 350 degrees.
6. Spread in 9-inch pie dish.
7. Sprinkle with cheese, if desired.
8. Bake until heated through, about 20 minutes.This recipe yields about 3 cups.
Nutrition Information:
covered percent of daily need
