Florida-style Ratatouille ingredients
Makes 6 servings1 large onion, chopped
1 small sweet green pepper, chopped
2 stalks celery, minced
1/4 cup margarine or butter (divided use)
2 medium zucchini, cut into 1/4-inch thick slices
1/2 medium eggplant, peeled and cut into 1/2-inch thick strips
1 cup sliced fresh mushrooms or one (4-oz) can sliced mushrooms, drained
1 small clove garlic, minced
1 bay leaf
1/8 tsp dried oregano, crushed
2 tomatoes, peeled and cut into wedges or one (16-oz) can tomatoes, drained
1/4 cup grated Parmesan cheese
Florida-style Ratatouille DirectionsGet ready
Assemble ingredients and equipment. Preheat oven to 350ºF.
Sauté the aromatics
In a large skillet, cook the onion, green pepper and celery in half (2 Tbsp) of the margarine or butter until tender.
Drain the vegetables, if necessary, and place in an 8- x 8- x 2-inch baking pan.
Season and sauté vegetables
Add the remaining (2 Tbsp) margarine or butter to the skillet. Cook and stir the zucchini, eggplant, mushrooms, garlic, bay leaf, and oregano over Medium heat until the vegetables are tender.
Drain the vegetables, if necessary. Remove the bay leaf.
Layer the eggplant mixture on top of the onion mixture in the baking dish.
Sprinkle with the tomatoes. Top with the Parmesan cheese.
Bake and serve
Bake, uncovered, in the preheated 350ºF oven until the vegetables are very tender, about thirty to forty (30 to 40) minutes.
Nutritional Information (Per Serving)
Calories: 136 (-.-% from fat)
Fat: 9.0g (sat 2.0g)
Florida-style Ratatouille Notes
- Supposedly, an Indian cook in Kuwait originated this recipe. Then, the recipe migrated to Colombia, South America before becoming gaining popularity in Florida, USA.
- Recipe and nutritional information from Better Homes & Gardens. "Ratatouille." America's Best-Loved Community Recipes (Des Moines: Meredith Corporation, 1994), 422 - 423.
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E > eggplant
Z > Zucchini