Ratatouille

Have you ever heard of Ratatouille? I’m not referring to the 2007 Disney movie with the cute little mouse named Remy and his pal Linguini, but the actual yummy French dish. In celebration of the 4/16 release of A Monster in Paris, I thought it would be fun to share the Ratatouille Recipe and some other great French inspired meals to help bring a little touch of France and A Monster in Paris to your home. Plus, with the upcoming garden season on its way and zucchinis being plentiful, this recipe will put the delicious summer squash and eggplant to good use in a mouthwatering entree! Other French recipes in the FREE download include Poulet de Provencal, Creamy Au Gratin Potatoes,Haricots Verts Lyonnaise, Crepes, and Madeleines!

Ratatouille Recipe

Print Recipe

Ingredients Method Notes

Ingredients

• 2 tablespoons olive oil
• 3 cloves garlic minced
• 2 teaspoons dried parsley
• 1 eggplant cut into 1/2 inch
cubes
• salt to taste
• 1 cup grated Parmesan
cheese
• 2 zucchini sliced
• 1 large onion sliced into
rings
• 2 cups sliced fresh
mushrooms
• 1 green bell pepper sliced
• 2 large tomatoes chopped

Method

Preheat oven to 350 degrees F (175 degrees C). Coat bottom and sides of a 1 1/2 quart casserole dish with 1 tablespoon olive oil.
Heat remaining 1 tablespoon olive oil in a medium skillet over medium heat. Cook and stir garlic until lightly browned. Mix in parsley and eggplant. Cook and stir until eggplant is soft, about 10 minutes. Season with salt to taste.
Spread eggplant mixture evenly across bottom of prepared casserole dish. Sprinkle with a few tablespoons of Parmesan cheese. Spread zucchini in an even layer over. Lightly salt and sprinkle with a little more cheese. Continue layering in this fashion, with onion, mushrooms, bell pepper, and tomatoes, covering each layer with a sprinkling of salt and cheese.
Bake in preheated oven for 45 minutes.