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Ratatouille
SUBMITTED BY:
LYNETTE MARIE
PHOTO BY:
Seung
"This terrific dish is loaded with succulent Mediterranean vegetables."
RECIPE RATING:
Read Reviews
(197)
Review/Rate This Recipe
PREP TIME
15 Min
COOK TIME
45 Min
READY IN
1 Hr
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
2 tablespoons olive oil
3 cloves garlic, minced
2 teaspoons dried parsley
1 eggplant, cut into 1/2 inch cubes
salt to taste
1 cup grated Parmesan cheese
2 zucchini, sliced
1 large onion, sliced into rings
2 cups sliced fresh mushrooms
1 green bell pepper, sliced
2 large tomatoes, chopped
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Coat 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. Saute garlic until lightly browned. Mix in parsley and eggplant. Saute until eggplant is soft, about 10 minutes. Season with salt to taste.
Spread eggplant mixture evenly across bottom of 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 onion, mushrooms, bell pepper, and tomatoes, covering each layer with a sprinkling of salt and cheese.
Bake in preheated oven for 45 minutes.
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REVIEWS
Reviewed on Oct. 16, 2007 by
Melanie Booth
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Melanie Booth
Oct. 16, 2007
Hey, ive made this recipe quite a few times now, and i think that with these improvements, you could have a 5 star dish: 1) Fry the onion with the aubergine and garlic. Otherwise the onions still stay crunchy when youve got them out of the oven. 2) You dont have to layer it if you dont want to. Its just if you need to be particularly careful over presentation. 3) In the last 5 minutes of cooking, take the lid off the casserole dish, to allow the parmesan to brown slightly 4) Leave the casserole lid off for the last 15 minutes of cooking, to try to evaporate the liquid that stores up at the bottom of the pan. Otherwise, you'll end up with a rataouille soup! Anyway, thanks for sharing!
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105 users found this review helpful
Hey, ive made this recipe quite a few times now, and i think that with these improvements, you...
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Reviewed on Aug. 25, 2003 by GILLIANK
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GILLIANK
Aug. 25, 2003
This is a flavorful, hearty recipe, but very low calorie. I served it as a main dish with couscous to soak up the liquid. Like many other reviewers, I made a few adjustments based on the availability ingredients, and prices at the supermarket, but nothing major: *I cooked everything in a crock pot on low for 8 hours (the house smelled wonderful!) *I added only a little freshly grated romano cheese just before serving, instead of parmesan as the recipe calls for *I added yellow squash in addition to the zucchini I had enough ratatouille for dinner for my husband and myself, lunch the next day, dinner several days later, and frozen portions for an easy dinner this winter. Great recipe!
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82 users found this review helpful
This is a flavorful, hearty recipe, but very low calorie. I served it as a main dish with...
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Reviewed on Aug. 15, 2004 by ATHENEFIVE
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ATHENEFIVE
Aug. 15, 2004
I usually make a saute version of ratatouille, to keep the vegetables crispy, but this baked version came out with nice crisp vegetables too, and it was very easy to make. I added some thyme and rosemary, and a splash of white wine and served over rice to soak up the delicious juices. This is a perfect addition to my harvest season collection.
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61 users found this review helpful
I usually make a saute version of ratatouille, to keep the vegetables crispy, but this baked...
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Reviewed on Feb. 4, 2007 by
little biscuits
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little biscuits
Feb. 4, 2007
Excellent vegetarian dish! Instead of cooking it in the oven, I just sauteed the whole thing. I first cooked garlic and onion in olive oil, added the rest of the ingredients, put the cover on and cooked until the vegetables were tender (about 30+ minutes). Some changes I have made: One large tomato and one can of diced tomato instead of 2 tomatoes, added some basil, pinch of red pepper flakes and a drizzle of olive oil at the end, and sprinkled freshly grated romano cheese right before serving instead of mixing parmesan into the vegetables. Will make it again!
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34 users found this review helpful
Excellent vegetarian dish! Instead of cooking it in the oven, I just sauteed the whole thing....
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Reviewed on Dec. 2, 2003 by GracieBonica
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GracieBonica
Dec. 2, 2003
I used the ingredients listed, with the exception of the cheese, and prepared it in a large saucepan instead of baking it. I added a little red wine, one cup of tomato sauce, a little thyme and rosemary. I cooked the mixture on medium heat until the extra liquid was absorbed. Prepared this way, it was delicious by itself or over pasta.
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29 users found this review helpful
I used the ingredients listed, with the exception of the cheese, and prepared it in a large...
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Reviewed on Nov. 14, 2007 by
STEPHANY BROWN
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STEPHANY BROWN
Nov. 14, 2007
After watching the Disney Movie "Ratatouille". My kids wanted to make the dish. I cut up all the veggies with a mandoline and let them layer everything into a baking dish. It was a wonderful accompaniment to parmesean chicken. Thanks for a wonderful recipe. Who would have thought a Disney movie would make my kids eager to eat their veggies.
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27 users found this review helpful
After watching the Disney Movie "Ratatouille". My kids wanted to make the dish. I cut up all...
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Reviewed on Jul. 27, 2006 by momjm
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momjm
Jul. 27, 2006
Loved this! Aside from the chopping, very easy to prepare - popped it in the oven and had time to do other things while it baked. I did make a few changes: used 1 zucchini & 1 yellow squash, a whole 12 oz pkg of mushrooms,sliced, no green pepper (forgot to buy it, but don't really care for it anyway-may try red or orange next time), sprinkled a mix of chopped fresh parsley, basil & oregano over each layer, used a 28 oz can of diced tomatoes instead of fresh (but can't wait to try it with fresh tomatoes from the garden!), and added browned italian style turkey sausage for my meat-loving guys. I also forgot the parmesan on some of the layers, but added some shredded mozzarella on the top for the last 5 minutes or so of baking. I used a 9x13 baking dish, and it just barely fit. As noted by other reviewers, 45 min didn't seem long enough, so I baked it for about 60, covered part of the time. I served this over brown rice, which soaked up all that yummy liquid, and a nice Tuscan bread. Family loved it . . . will definitely make this again with all the fresh veggies from garden. Thanks for sharing!
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23 users found this review helpful
Loved this! Aside from the chopping, very easy to prepare - popped it in the oven and had...
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Reviewed on Sep. 21, 2003 by HENNINGK
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HENNINGK
Sep. 21, 2003
What a great recipe. Not an eggplant fan so I used butternut squash and only sauted the garlic. This was easy to put together and smelled wonderful while cooking. I have passed this on to several family members and friends who just rave about it. Thanks for sharing!
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19 users found this review helpful
What a great recipe. Not an eggplant fan so I used butternut squash and only sauted the...
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Reviewed on Jul. 15, 2003 by MARIM
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MARIM
Jul. 15, 2003
This was actually really yummy. Alterations: we sprinkled mozarella over the top which was good, we're not big zucchini fans so we might use yellow squash next time. Beware, this does take a long time to prepare. There were three of us chopping vegetables and it took 20 mins.
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17 users found this review helpful
This was actually really yummy. Alterations: we sprinkled mozarella over the top which was...
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Reviewed on Sep. 21, 2003 by ANUSUBRAMANIAN