Ratatouille Baked Eggplant
This lovely stuffed eggplant has all the sweet, fresh flavors of Summer produce -- and it's surprisingly easy to make in spite of how elegant it looks (and tastes). We like to serve this dish with grilled good-quality bread. This recipe makes 4 servings.
PREP TIME
15 minutes
COOK TIME
45 minutes
Ingredients
2 large eggplant, washed, dried and halved lengthwise
1 medium-sized yellow or red onion
2 zucchini, stem ends removed and chopped
1 pint cherry or grape tomatoes, rinsed and halved
4 cloves garlic, minced
1/2 cup extra-virgin olive oil
Large handful of freshly chopped Italian parsley, divided
8 ounces mozzarella cheese
Salt and pepper, to taste
1 medium-sized yellow or red onion
2 zucchini, stem ends removed and chopped
1 pint cherry or grape tomatoes, rinsed and halved
4 cloves garlic, minced
1/2 cup extra-virgin olive oil
Large handful of freshly chopped Italian parsley, divided
8 ounces mozzarella cheese
Salt and pepper, to taste
Directions
Scoop out flesh from each eggplant half and chop. Set aside outer shells of eggplant until ready to use.
Heat oil in large, heavy skillet to medium on the stove top. Add chopped eggplant flesh and onion; season with salt and pepper. Cook, stirring every few minutes, until the vegetables have softened, about 15 minutes. Add zucchini, tomatoes, half of the parsley and garlic and cook for 10 more minutes. Taste and adjust seasoning if necessary. Once the vegetable mixture is softened, browned on the edges and fragrant, remove from heat and let rest for a few minutes to cool.
While the vegetable mixture is resting, preheat your oven to 400 F. Arrange eggplant shells, cut side up, on a baking sheet. Scoop 1/4 of the vegetable mixture into each eggplant half. Add pieces of the cheese to the top of each eggplant half, distributing evenly.
Bake for 15 minutes, or until the cheese is melted and slightly browned. Remove from heat and let rest a few minutes before serving.
Heat oil in large, heavy skillet to medium on the stove top. Add chopped eggplant flesh and onion; season with salt and pepper. Cook, stirring every few minutes, until the vegetables have softened, about 15 minutes. Add zucchini, tomatoes, half of the parsley and garlic and cook for 10 more minutes. Taste and adjust seasoning if necessary. Once the vegetable mixture is softened, browned on the edges and fragrant, remove from heat and let rest for a few minutes to cool.
While the vegetable mixture is resting, preheat your oven to 400 F. Arrange eggplant shells, cut side up, on a baking sheet. Scoop 1/4 of the vegetable mixture into each eggplant half. Add pieces of the cheese to the top of each eggplant half, distributing evenly.
Bake for 15 minutes, or until the cheese is melted and slightly browned. Remove from heat and let rest a few minutes before serving.
Looking for inspiration? Try these recipes:
Creamy Chicken Breasts with Onions and Mushrooms
Rosemary, Potato and Onion Gratin
Zucchini Lasagna
