Greek Herb Ratatouille

  Side Dishes

When I lived in Florida, I went to a dinner at a friend's home. His Greek wife served a beautiful and delicious side dish that she called an "eggplant fan" and shared the recipe with me. While I've made her version many times with great success, I was inspired by the movie Ratatouille and created this version.

Greek Herb Ratatouille

Average Rating: 4.4

TOTAL TIME: Prep: 30 min. + chilling Bake: 45 min.
YIELD: 13 servings (3/4 cup each).

Ingredients

  • 1 small eggplant
  • 2 small zucchini
  • 2 small yellow summer squash
  • 4 plum tomatoes
  • 1 large sweet onion
  • 1/2 cup butter, melted
  • 1/2 cup minced fresh parsley
  • 3 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon each dried thyme, oregano, tarragon and basil
  • 1/2 teaspoon dried rosemary, crushed
  • 1/2 teaspoon pepper
  • 1 cup shredded part-skim mozzarella cheese

Instructions

  • 1. Cut vegetables into 1/4-in. thick slices.
  • 2. In a greased 13x9-in. baking dish, layer the eggplant, zucchini, squash, tomatoes and onion. In a small bowl, combine the butter, parsley, garlic and seasonings; pour over vegetables. Cover and refrigerate overnight.
  • 3. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 375° for 35 minutes. Sprinkle with cheese. Bake 10-15 minutes longer or until cheese is melted. Serve with a slotted spoon.

Nutrition Facts

3/4 cup: 120 calories, 9g fat (5g saturated fat), 24mg cholesterol, 190mg sodium, 8g carbohydrate (5g sugars, 3g fiber), 4g protein.

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