Ratatouille Casserole

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INGREDIENTS

1/8 cup olive oil, plus more as needed

1 cup diced yellow onion

2 minced garlic cloves

2 cups medium diced eggplant, skin off

1 cup diced green bell peppers

1 cup diced zucchini squash, skin off

28 ounces crushed tomatoes

2 tablespoons thinly sliced fresh basil leaves

1 tablespoon chopped fresh parsley leaves

½ tsp. each salt and black pepper

1 pound potatoes (about 4-5 medium size potatoes)

2/3 cup shredded parmesan cheese

DIRECTIONS

  • Clean potatoes and slice ¼ inch thick (a mandolin is recommend for even slices).
  • Place all potatoes in a medium saucepan and cover up to half way with water. Boil potatoes for 6 minutes or until they are al dente. Do not overcook.
  • Heat a large skillet over medium heat and add the olive oil. Add the onions to the pan. Stir the onions occasionally until they are lightly caramelized, about 5 to 7 minutes.
  • Add the eggplant to the pan and continue to cook, stirring occasionally, until the eggplant is partially cooked, about 5 minutes.
  • Add the green peppers, stir for about 2 minutes
  • Add zucchini and garlic stir for 1 minute
  • Reserve 1 cup of the crushed tomatoes aside. Add the remaining crushed tomatoes, basil, parsley, and salt and pepper and cook for 5 minutes with the lid on.
  • In a 9×7 pan spread ½ cup of the crushed tomatoes to coat the bottom on the pan. Add a single layer of potatoes on top covering all of the crushed tomatoes. Add ½ of the ratatouille mixture on top of the potatoes. Add 1/3 cup of the parmesan cheese. Add another layer of potatoes. Add the remaining ratatouille followed by a layer of potatoes. Spread remaining ½ cup of crushed tomatoes on top of potatoes.
  • Bake at 375 degrees for 35 minutes. In the last 5 minutes top the casserole with remaining 1/3 cup of parmesan cheese.

This is great as a family meal for lunch, dinner, or potluck.

This is one my 5 a day veggie recipes that ensures you are getting the minimum suggested amount of vegetables daily.