The Hungry Elephant

This classic French dish originates from Nice.  A ratatouille casserole recipe is usually served as a ‘stew’ with the vegetables chopped up – but after the release of the Disney movie of the same name, many cooks have taken up leaving the veggies in slices.

I can’t say I’ve had traditional ratatouille, but I figured I’d add a little to the recipe – CHEESE. Also, if you look at other versions of this same dish, they often use tomato as the base AND in full. I figured this time, I’m just gonna use it as the base..

So this is my take on cheesy ratatouille!

What you’ll need:

  • 1 eggplant
  • 2 zucchini
  • 2 yellow peppers
  • 1 red pepper – chopped
  • 1 tomato – chopped
  • 1 onion – chopped
  • 1 6oz can tomato paste
  • 2-3 dashes of basil
  • 2-3 dashes of fennel
  • 1/2 teaspoon minced garlic
  • 3-4 tablespoons softened goat cheese
  • parmesan cheese

So this dish is SUPER easy to make. The first thing you are going to want to do is chop up the onion, red pepper and tomato.. Chop them up finely because you’ll have to blend them and if they are too large they can get stuck.

In a blender, mix together the tomato paste, tomatos, red pepper, onion, garlic, thyme and fennel. Blend until smooth – I used the ‘mix’ and ‘liquify’ options on my blender. Once thats done, put it aside.

Cut up the eggplant & zucchini into roughly 1 inch slices or less. Same with the yellow pepper, but these can be a little thicker.

Pour the blended mix into a casserole dish. Make sure it covers the entire bottom. Start layering your eggplant, zucchini and yellow peppers in the dish. Layer them so they are sort of like domino’s that have fallen over (or see picture above, video below)

Once that’s done, sprinkle some parmesan cheese on top and pop it in the oven. 350° for 1 hour. There’s your Ratatouille Casserole recipe. Yum!

Enjoy 🙂


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