ratatouille casserole

How To Make ratatouille casserole

• 1

  Preheat oven to 400.
• 2

  Spray nonstick baking sheet and a 1 quart casserole with nonstick cooking spray.
• 3

  In medium bowl, combine eggplant and 1 teaspoon of the oil; toss to coat.
• 4

  On prepared baking sheet, arrange eggplant slices in a single layer.
• 5

  Repeat procedure with squash, then zucchini, tossing each with 1 teaspoon of the oil and arrange each separately in a single layer on the baking sheet.
• 6

  Bake 12 minutes; turn vegetables and bake 8 minutes longer.
• 7

  Reduce oven temperature to 350.
• 8

  In a large nonstick skillet, heat the remaining 1 teaspoon oil; add onion, red pepper and garlic.
• 9

  Saute over medium heat, 5 minutes, until onion is soft.
• 10

  Cook covered, shaking pan occasionally, 5 minutes longer.
• 11

  In small bowl, combine tomato paste and 1/2 cup of water; set aside.
• 12

  In separate small bowl, combine parsley, basil, thyme, salt and pepper.
• 13

  In prepared casserole, arrange half of the baked eggplant slices, sprinkle with 1 teaspoon of the herb mixture.
• 14

  Continue layering with half of each of the sliced tomato, baked squash, onion mixture and baked zucchini, sprinkling 1 teaspoon of the herb mixture between each layer.
• 15

  Repeat procedure, ending with zucchini.
• 16

  Pour tomato paste mixture over layered vegetables.
• 17

  Bake covered with foil, 50 minutes.
• 18

  Uncover; bake 15 minutes longer.
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