Ratatouille Bake

Vegetable Side Dish - Side Dish

This recipe was given to me by my aunt, who lives in Atlanta, Georgia. It tastes wonderful with your garden vegetables.

Brief

Prep 15 mins

Cook: 45 mins

Total: 1hr

Servings: 6

Yield: 6 servings

Ratatouille Bake

Ingredients

1 tablespoon olive oil

5 cloves garlic

minced

1 onion

chopped

2 cups peeled and diced eggplant

2 cups chopped zucchini

1 green bell pepper

chopped

1 (14.5 ounce) can diced tomatoes

1 tablespoon dried basil

1 tablespoon dried parsley

½ teaspoon salt

⅛ teaspoon black pepper

1 (8 ounce) package frozen cheese ravioli

¾ cup shredded mozzarella cheese

Side Dish

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C); spray a 2 1/2-quart baking dish with cooking spray.

Step 2

Heat the olive oil in a large skillet over medium heat; cook and stir the garlic onion and eggplant with the garlic until the vegetables have begun to soften about 8 minutes. Stir in the zucchini bell pepper tomatoes basil parsley salt and black pepper; bring the mixture to a boil stirring frequently. Reduce heat to medium-low and simmer until the vegetables are tender about 20 minutes.

Step 3

Cook the frozen ravioli as directed on the package; drain. Spread the cooked ravioli in a layer into the bottom of the prepared baking dish; spoon the hot vegetables over the ravioli. Sprinkle with the cheese.

Step 4

Bake in the preheated oven until the casserole is bubbling and the cheese is melted about 20 minutes.

Nutritional Information

Ratatouille Bake

Servings Per Recipe:6

Calories: 187.7

% Daily Value *

Protein: 9.7g 20%

Carbohydrates: 22g 7%

Dietary Fiber: 4.1g 16%

Sugars: 5.2g

Fat: 7.6g 12%

Saturated Fat: 3.2g 16%

Cholesterol: 24mg 8%

Vitamin A Iu: 488.6IU 10%

Niacin Equivalents: 2.7mg 21%

Vitamin B6: 0.3mg 19%

Vitamin C: 32.3mg 54%

Folate: 32.9mcg 8%

Calcium: 218.1mg 22%

Iron: 2.3mg 13%

Magnesium: 29.2mg 10%

Potassium: 437.6mg 12%

Sodium: 449.1mg 18%

Thiamin: 0.1mg 10%

Calories From Fat: 68.2

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.