Baked Ratatouille

Total Time:Prep: 15 min. Bake: 50 min.

Recipe by Catherine Lee, Chandler, Arizona

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 01, 2022

This baked ratatouille recipe is heavenly when made with homegrown vegetables. It's so good, I sometimes make the casserole all for myself, then eat it for lunch a few days in a row.—Catherine Lee, Chandler, Arizona

TEST KITCHEN APPROVED

Baked Ratatouille

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Yield:8 servings
Prep:15 min
Cook:50 min
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Ingredients

  • 4 bacon strips, cut into 2-inch pieces
  • 1 cup sliced onion
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1/3 cup tomato paste
  • 1/4 cup olive oil
  • 1 large garlic clove, minced
  • 1 teaspoon salt
  • 1 teaspoon Italian seasoning
  • 1 large eggplant (about 1-1/4 pounds), peeled and cubed
  • 4 medium zucchini, sliced
  • 1 large green pepper, cut into strips
  • 8 to 12 ounces sliced Monterey Jack cheese
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Directions

  1. 1
    In a large skillet, cook bacon and onion over medium heat until bacon is crisp; drain. Stir in the tomatoes, tomato paste, oil, garlic, salt and Italian seasoning.
  2. 2
    Spread half into a greased 13x9-in. baking dish. Layer with half the eggplant, zucchini, green pepper and cheese. Repeat layers. Bake, uncovered, at 375° for 50-55 minutes or until hot and bubbly.

Nutrition Facts

1/2 cup: 250 calories, 17g fat (7g saturated fat), 30mg cholesterol, 607mg sodium, 15g carbohydrate (9g sugars, 5g fiber), 11g protein.
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