"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Ratatouille Casserole Recipe

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This recipe for Ratatouille Casserole, by , is from Nichols Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Victoria Unutoa-White "Torie"


1 6 oz can of tomato paste
1/2 onion, chopped
3 Tbsp garlic, minced
4 Tbsp olive oil, divided
3/4 cup water
1 small eggplant, thinly sliced
1 zucchini, thinly sliced
1 yellow squash, thinly sliced
2 bell peppers, thinly sliced
3 torn basil leaves or 1 tsp fresh thyme leaves
salt and pepper to taste

It's best to use a mandolin slicer or something similar to get even slices.

Preheat oven to 375 F. Heat skillet over medium heat, when hot, add 3 Tbsp olive oil till hot then add
onion and saute' til translucent. Add garlic and saute' about 1 minute. Remove from heat and set aside.
Use a 10 X 10" baking dish, lightly greased with cooking spray. Combine tomato paste, saute'ed onions,
garlic, water and 1 Tbsp of olive oil together in a bowl, mixing well. Season to your taste with salt and pepper
then spread this mixture along the bottom of the dish.

Lightly coat the sliced vegetables with olive oil. Arrange the veggies in dish, beginning along the outer edge,
working in a circular pattern, working towards the center, alternating for the best appearance and to allow
flavors to marry in the oven.
When veggies have been placed, drizzle olive oil over the veggies, season again with salt and pepper to taste.
Then sprinkle the top of veggies with thyme leaves or chopped fresh basil.
Cut a small circle of parchment paper to cover the veggies to prevent over browning during baking.
Bake until veggies are tender and fully roasted, about 45 minutes.

Number Of Servings:
Number Of Servings:
6 - 8
Preparation Time:
Preparation Time:
30 minutes to slice, 45 minutes to bake
Personal Notes:
Personal Notes:
Have had this recipe since the Disney movie first came out, talked to many chefs till got it just right.
Eggplant tip: when eggplant cooks, it can become soggy. To avoid this, lightly salt
each side of the slices and let rest about 20 minutes prior to adding them. This helps
draw out excess moisture.




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