Baked Ratatouille

Recipe ingredients

• 1 small eggplant
• 2 large tomatoes
• 1 large onion
• 1/2 lb. (225 g) zucchinis
• 1 sweet pepper
• 2 cloves garlic
• 4 Tbsp. (60 mL) olive oil*
• Thyme, oregano and basil
• Salt and pepper
• Parmesan

Preparation

Peel the eggplant and slice 1 cm (1/2").
Slice the tomatoes, onion and zucchinis.
Slice sweet pepper in strips.
Crush garlic; stir in oil; add herbs.
Grease an oven dish with a little oil.
Layer the vegetables; sprinkle with salt and pepper.
Cover; bake at 375ºF (190ºC), 60 to 90 minutes.Sprinkle with parmesan.
Serve hot.

Suggestion

Choose a firm, heavy, well-shaped eggplant, with a smooth, blemish-free skin; it will keep 5 to 7 days in the vegetable drawer in the refrigerator. Eggplant provides a variety of minerals and vitamins (especially B) and as few as 85 kilojoules (20 kilocalories) per 125 mL (1/2 cup) cooked. Though fat-free, its porous texture allows it to absorb a great deal. Eggplant is better baked or grilled, rather than deep-fried or sautéed. Eggplant cooking and uses- Bake small eggplants 30 to 45 minutes at 400ºF (200ºC).- Steam 10 to 12 minutes, peeled, cut in chunks and seasoned (thyme, oregano, basil, garlic).- Stuff and bake small eggplant and serve individually.- Slice 1 cm (1/2") thick, dip in beaten egg, then in a half-and-half mix of seasoned flour and parmesan cheese. Bake 30 to 45 minutes at 350ºF (180ºC).- Add to meatloaf for a light texture, or add to soups.- Use instead of lasagna pasta.- There’s more to eggplant than ratatouille...

* We recommend Selection and Irresistibles products.

Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!

Top