"Sleep 'til you're hungry, eat 'til you're sleepy."--Unknown

Ratatouille Cornbread Casserole Recipe

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This recipe for Ratatouille Cornbread Casserole, by , is from Healthy Eating On A Budget, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Saturday, August 20, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 Tbls olive oil or vegetable oil
1 small eggplant {1 1/4 lbs}, cut into 3/4 inch cubes
1 medium zuchinni,sliced
1 medium onion,sliced
1 medium green pepper, cut into 1- inch pieces
1 garlic clove, minced
1 {14.5-oz.} can diced tomatoes, undrained
1/2 tsp dried basil leaves
1/4 tsp dried Italian seasoning
1/8 tsp black pepper
1 {15.5} can Dark Red Kidney Beans, drained
1 {6.5 to 8.5-oz} pkg. cornbread mix
milk & egg required by mix
1/3 cup shredded mozzarella cheese

Directions:
Directions:
Heat the oil in a large skillet over medium/high heat until hot. Addeggplant,zucchini,onion, bell pepper and garlic; cook and stir 4 to 6 minutes or until vegetables are lightly browned.

Reduce heat; stir in tomatoes, basil, Italian seasoning and pepper. Cover; simmer 12 to 15 minutes or until vegetables are crisp-tender. Remove from heat; stir in beans.

Heat oven to 400 degrees F. Spray 12 X 8 inch {2-quart] baking dish with nonstick cooking spray or grease with oil. Spoon eggplant mix into dish. In medium bowl, prepare cornbread mix as directed on the pkg. Stir in cheese and mix until just blended. Drop by spoonfulls over hot eggplant mixture.

Bake at 400 degrees F for 18 to 22 minutes or until cornbread is golden brown.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hour 10 minutes
Personal Notes:
Personal Notes:
Calories 300 per serving.

 

 

 

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