ratatouille casserole

How To Make ratatouille casserole

• Step 1
  Preheat oven to 400.
• Step 2
  Spray nonstick baking sheet and a 1 quart casserole with nonstick cooking spray.
• Step 3
  In medium bowl, combine eggplant and 1 teaspoon of the oil; toss to coat.
• Step 4
  On prepared baking sheet, arrange eggplant slices in a single layer.
• Step 5
  Repeat procedure with squash, then zucchini, tossing each with 1 teaspoon of the oil and arrange each separately in a single layer on the baking sheet.
• Step 6
  Bake 12 minutes; turn vegetables and bake 8 minutes longer.
• Step 7
  Reduce oven temperature to 350.
• Step 8
  In a large nonstick skillet, heat the remaining 1 teaspoon oil; add onion, red pepper and garlic.
• Step 9
  Saute over medium heat, 5 minutes, until onion is soft.
• Step 10
  Cook covered, shaking pan occasionally, 5 minutes longer.
• Step 11
  In small bowl, combine tomato paste and 1/2 cup of water; set aside.
• Step 12
  In separate small bowl, combine parsley, basil, thyme, salt and pepper.
• Step 13
  In prepared casserole, arrange half of the baked eggplant slices, sprinkle with 1 teaspoon of the herb mixture.
• Step 14
  Continue layering with half of each of the sliced tomato, baked squash, onion mixture and baked zucchini, sprinkling 1 teaspoon of the herb mixture between each layer.
• Step 15
  Repeat procedure, ending with zucchini.
• Step 16
  Pour tomato paste mixture over layered vegetables.
• Step 17
  Bake covered with foil, 50 minutes.
• Step 18
  Uncover; bake 15 minutes longer.
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