Ratatouille au Gratin

Name: Ratatouille au Gratin
Prep time: 10 min
Cook time: 1 h 5 min
Total time: 1 h 15 min
Cuisine: European, Mediterranean, French
Ingredients: 4 cups cubed zucchini; 3 tbsps olive oil; 1 red pepper, cut in chunks; 1 onion, chopped; 1 large tomato, chopped; a pinch of sugar; 3 tsps minced garlic; 1 tsp dry thyme; 1 tbsp tomato paste; 2 tbsps balsamic vinegar; 5 cups cubed eggplant, mostly peeled you can leave some on; 2 tbsps fresh chopped basil leaves; 1 tsp dry oregano; 1/2 tsp dry basil; salt and pepper to taste; 2 tbsps Panko; 2 tbsps parmesan; 1-2 tsps olive oil; 1 cup shredded gruyère or mozzarella

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

Low

Glycemic Load

Low

Nutrition per serving

Calories345.6 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

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