Garlic Parmesan Ratatouille Recipe
Garlic Parmesan Ratatouille combines garden vegetables, fragrant garlic, and golden Parmesan for a hearty, irresistible twist on the classic French dish.
Ingredients
- 1 large eggplant cubed
- 2 medium zucchinis sliced into rounds
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- 1 large onion chopped
- 4 cloves garlic minced
- 4 medium tomatoes chopped
- 1/4 cup olive oil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup grated Parmesan cheese
- 1 tablespoon fresh basil chopped
- 1 tablespoon fresh parsley chopped
Instructions
- Heat olive oil in a large sauté pan over medium heat. Add garlic and onions, stirring until golden and aromatic (about 5 minutes).
- Toss in eggplant cubes, stirring for 7 minutes until browned and tender.
- Add bell peppers and zucchini slices. Season with oregano, salt, and black pepper. Stir well and cook for another 10 minutes.
- Pour in the chopped tomatoes. Cover and simmer for 25 minutes until the vegetables are tender and the sauce thickens.
- Transfer the mixture to a baking dish. Sprinkle generously with grated Parmesan cheese.
- Bake at 375°F (190°C) for 15 minutes or until the cheese turns golden and bubbly.
- Garnish with fresh basil and parsley before serving.
Notes
Nutritional Values (Per Serving):
- Calories: 230 kcal
- Total Fat: 13g
- Saturated Fat: 4.5g
- Carbohydrates: 20g
- Fiber: 7g
- Protein: 9g
Vitamins and Minerals (Approximate Values Per Serving):
- Calcium: 30%
- Vitamin C: 40%
- Potassium: 20%
- Iron: 12%
- Vitamin A: 15%
Additional Notes & Tips:
- Use freshly grated Parmesan for the best flavor and melt.
- A splash of balsamic vinegar elevates the sauce.
- If you're feeling wild, sprinkle some red chili flakes for a fiery kick.
- Store leftovers in the fridge; they taste even better the next day!