Mohamed Shili This easy and delicious Julia Child’s Ratatouille is a quick and nutritious vegetable-packed dish, perfect for any meal. With creamy layers of eggplant, zucchini, and tomatoes, it’s a simple way to enjoy fresh, flavorful vegetables. Feel free to swap in your favorite veggies for a flexible, customizable meal!
Ingredients Needed
- 2 tablespoons olive oil, divided
- 3 cloves garlic, minced
- 1 eggplant (about 1 lb), cut into ½-inch cubes
- 2 teaspoons dried parsley
- Salt to taste
- 1 cup grated Parmesan cheese (about 4 oz)
- 2 zucchini, sliced
- 2 large tomatoes, chopped
- 2 cups sliced fresh mushrooms
- 1 large onion, sliced into rings
- 1 green or red bell pepper, sliced
How To Make Ratatouille
- Preheat the oven: Preheat your oven to 350°F (175°C). Coat the bottom and sides of a 1 ½-quart casserole dish with 1 tablespoon of olive oil.
- Cook the eggplant: Heat the remaining 1 tablespoon olive oil in a medium skillet over medium heat. Add minced garlic and cook until fragrant and golden brown, about 1 minute. Add the eggplant and parsley, and cook, stirring occasionally, until the eggplant is tender, about 10 minutes. Season with salt to taste.
- Layer the vegetables: Spread the cooked eggplant mixture evenly across the bottom of the prepared casserole dish. Sprinkle with a few tablespoons of Parmesan cheese. Layer zucchini slices on top, lightly salt, and sprinkle with a little more cheese. Continue layering with tomatoes, mushrooms, onion, and bell pepper, seasoning with salt and cheese between each layer.
- Bake: Place the casserole dish in the preheated oven and bake for about 45 minutes, or until the vegetables are tender and golden.
Recipe Tips
- Use Fresh Vegetables: Fresh vegetables will bring out the best flavors in this dish. Try to use ripe tomatoes and firm eggplants for the best texture and taste.
- Layer the Ingredients Carefully: Layering the vegetables evenly helps ensure they cook properly and absorb the flavors, giving you a well-cooked, flavorful dish.
- Adjust Salt to Taste: Since vegetables can vary in their natural sweetness or bitterness, adjust the salt level as you go for the perfect balance.
- Don’t Overcrowd the Skillet: When cooking the eggplant, avoid overcrowding the skillet. This allows the vegetables to cook evenly and become tender without turning soggy.
- Grate the Parmesan Finely: Grating the Parmesan finely helps it melt more easily between the layers of vegetables, creating a smooth, cheesy texture.
How To Store & Reheat Leftovers
- Refrigerate: Store leftover ratatouille in an airtight container. Store it in the fridge for up to 3-4 days.
- Freeze: You can freeze leftover ratatouille for up to 3 months. After freezing, let it thaw in the fridge overnight before reheating.
- Reheating: To reheat leftover ratatouille , simply cover the ratatouille with foil and reheat in a preheated 350°F oven for 10-15 minutes, or until heated through. You can also reheat in the microwave for 2-3 minutes.
Nutrition Fact
Serving Size: 1 cup (214 grams)
- Calories: 127 kcal
- Total Fat: 7.1 g
- Saturated Fat: 1 g
- Monounsaturated Fat: 4.9 g
- Polyunsaturated Fat: 0.9 g
- Cholesterol: 0 mg
- Sodium: 81 mg
- Potassium: 450.7 mg
- Total Carbohydrate: 16 g
- Dietary Fiber: 4.6 g
- Sugars: 5.7 g
- Protein: 2.1 g
More Julia Child Recipes:
Julia Child’S Ratatouille
Description
This easy and delicious Julia Child’s Ratatouille is a quick and nutritious vegetable-packed dish, perfect for any meal. With creamy layers of eggplant, zucchini, and tomatoes, it’s a simple way to enjoy fresh, flavorful vegetables. Feel free to swap in your favorite veggies for a flexible, customizable meal!
Ingredients
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Coat the bottom and sides of a 1 ½-quart casserole dish with 1 tablespoon of olive oil.
- Cook the eggplant: Heat the remaining 1 tablespoon olive oil in a medium skillet over medium heat. Add minced garlic and cook until fragrant and golden brown, about 1 minute. Add the eggplant and parsley, and cook, stirring occasionally, until the eggplant is tender, about 10 minutes. Season with salt to taste.
- Layer the vegetables: Spread the cooked eggplant mixture evenly across the bottom of the prepared casserole dish. Sprinkle with a few tablespoons of Parmesan cheese. Layer zucchini slices on top, lightly salt, and sprinkle with a little more cheese. Continue layering with tomatoes, mushrooms, onion, and bell pepper, seasoning with salt and cheese between each layer.
- Bake: Place the casserole dish in the preheated oven and bake for about 45 minutes, or until the vegetables are tender and golden.
Notes
- Use Fresh Vegetables: Fresh vegetables will bring out the best flavors in this dish. Try to use ripe tomatoes and firm eggplants for the best texture and taste.
- Layer the Ingredients Carefully: Layering the vegetables evenly helps ensure they cook properly and absorb the flavors, giving you a well-cooked, flavorful dish.
- Adjust Salt to Taste: Since vegetables can vary in their natural sweetness or bitterness, adjust the salt level as you go for the perfect balance.
- Don’t Overcrowd the Skillet: When cooking the eggplant, avoid overcrowding the skillet. This allows the vegetables to cook evenly and become tender without turning soggy.
- Grate the Parmesan Finely: Grating the Parmesan finely helps it melt more easily between the layers of vegetables, creating a smooth, cheesy texture.
Julia Child’S Ratatouille
