Name: Ratatouille Casserole
Ingredients: 1/2 cup (125 mL) long-grain white rice; 1/3 cup (75 mL) olive oil; 4 cloves garlic, minced; 2 onions, chopped; 1 large eggplant, peeled and cut into 1/2-inch (1 cm) cubes; 1 pound (500 grams) zucchini, trimmed and cut into 1-inch (2.5 cm) thick rounds; 2 red bell peppers, cut into thin strips; 4 cup (1 liter) canned diced tomatoes, drained; 3 tablespoon (45 mL) fresh parsley, chopped; 3 tablespoon (45 mL) fresh basil, chopped; 1 tablespoon (15 mL) dried Italian seasoning; 2 teaspoon (10 mL) salt; 1/2 teaspoon (7 mL) black pepper, freshly ground; 1/2 cup (125 mL) vegetable broth; 1/2 cup (125 mL) Parmesan cheese, freshly grated

Ratatouille Casserole

By: 300 Best Casserole Recipes by Tiffany Collins 2010 Robert Rose Inc.

3 Comments

By: 300 Best Casserole Recipes by Tiffany Collins 2010 Robert Rose Inc.

Try your hand at a traditional French stewed vegetable dish with this Ratatouille Casserole recipe. A variety of hearty vegetables combine with Parmesan cheese in this homemade casserole recipe, perfect for big dinners!

Notes

The juice drained from the tomatoes can be substituted for the vegetable broth, or you can save it for another use.

If you're preparing this dish for chicken-eaters, you can substitute chicken broth for the vegetable broth.

Serves8

Cooking MethodCasserole

Ingredients

1/2 cup (125 mL) long-grain white rice
1/3 cup (75 mL) olive oil
4 cloves garlic, minced
2 onions, chopped
1 large eggplant, peeled and cut into 1/2-inch (1 cm) cubes
1 pound (500 grams) zucchini, trimmed and cut into 1-inch (2.5 cm) thick rounds
2 red bell peppers, cut into thin strips
4 cups (1 liter) canned diced tomatoes, drained
3 tablespoons (45 mL) fresh parsley, chopped
3 tablespoons (45 mL) fresh basil, chopped
1 tablespoon (15 mL) dried Italian seasoning
2 teaspoons (10 mL) salt
1/2 teaspoon (7 mL) black pepper, freshly ground
1/2 cup (125 mL) vegetable broth
1/2 cup (125 mL) Parmesan cheese, freshly grated

Instructions

Preheat oven to 350 degrees F.
In a medium saucepan, bring 8 cups (2 L) water to a boil over high heat. Add rice, reduce heat to medium and boil, uncovered, for 8 minutes. Drain and rinse under cold running water. Set aside.
In a Dutch oven, heat oil over medium-high heat. Sauté garlic and onion for 5 to 7 minutes or until onion is tender. Add eggplant and sauté for 2 minutes. Add zucchini, reduce heat to medium-low and cook, stirring occasionally, for 20 minutes. Remove from heat and stir in red peppers, tomatoes, parsley, basil, Italian seasoning, salt and pepper.
Place one-third of the eggplant mixture on bottom of greased 10-cup (2.5 liter) casserole dish. Top with half the rice. Layer with the remaining eggplant mixture and the remaining rice. Pour broth over top.
Cover and bake in preheated oven for 1 hour. Sprinkle with cheese, cover and bake for 20 minutes or until cheese is melted and casserole is bubbling. Uncover and place under the broiler for 1 minute.

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gnsnider 9502205

Oct 02, 2011

This is very tasty! I agree, 8 cups of water is too much, so I didn't use that much, but the casserole is definitely a keeper!! I'll use it often.

JennyBee1

Sep 14, 2011

@mw1238 0781333, This recipe was submitted to us by "300 Best Casserole Recipes" by Tiffany Collins 2010 Robert Rose Inc. Please contact the original author for questions regarding the recipe. --Editor of RecipeLion

mw1238 0781333

Sep 13, 2011

Eight cups of water for 1/2 cup of rice???? Who's kidding who?