
By Hot and Cold Running Mom
Ratatouille au Gratin
3 steps
Prep:10minCook:1h 5min
This fresh summer stew uses the abundance of veggies found at the farmer's market or in your own backyard garden this time of year.
Updated at: Mon, 29 Jul 2024 12:32:11 GMT
Nutrition balance score
Great
Glycemic Index
27
Low
Glycemic Load
5
Low
Nutrition per serving
Calories345.1 kcal (17%)
Total Fat24 g (34%)
Carbs20.5 g (8%)
Sugars12 g (13%)
Protein14.7 g (29%)
Sodium483.3 mg (24%)
Fiber6.5 g (23%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings

4 cupszucchini
cubed

3 tbspsolive oil

1red pepper
cut in chunks

1onion
chopped

1tomato
large, chopped

sugar

3 tspsminced garlic

1 tspdry thyme

1 Tbsptomato paste

2 tbspsbalsamic vinegar

5 cupseggplant
cubed, mostly peeled you can leave some on

2 tbspsbasil leaves
fresh chopped

1 tspdry oregano

½ tspdry basil

salt
to taste

pepper
to taste

2 tbspspanko

2 tbspsparmesan

1 tspsolive oil

1 cupgruyère
shredded, or mozzarella
Instructions
Step 1
Heat 3 tbsps olive oil in a large pan to medium high heat. Add the onion and cook 4 minutes then add the garlic for another minute. Add the eggplant and red pepper and stir occasionally on medium heat. As I said in the ingredient list, most of the eggplant was peeled but I left some thin strips. It can be peeled or not. Next add the zucchini and tomato with a pinch of sugar and cook for 10 minutes. Add the seasonings, tomato paste, balsamic and fresh basil.
Step 2
Oil a 13 X 9" baking dish. Spoon in the ratatouille. Top with cheese then combine the Panko, parmesan and oil and sprinkle on top.
Step 3

Bake at 350°F for 30-35 minutes.
View on hotandcoldrunningmom.ca
↑Support creators by visiting their site 😊
Notes
0 liked
0 disliked
There are no notes yet. Be the first to share your experience!