A hearty, delicious vegetarian meal that is one of my husband’s favorites.
Traditionally, ratatouille is served hot or cold, as an appetizer or main dish when accompanied by pasta, rice, or bread. Keeping with French tradition this dish is baked, but if I’m short on time I skip that part.
fat for cooking, butter, coconut oil, or bacon grease
5 garlic cloves, minced
1 onion, chopped
1 medium eggplant, peeled and diced
1-2 zucchini, peeled and diced
1 green bell pepper, diced
14.5 diced tomatoes OR tomato juice and fresh diced tomatoes
1 tablespoon each basil, parsley
1 package ravioli, organic and grain-free is possible
3/4 cup raw cheese, shredded
Heat fat in large skillet over medium heat; cook garlic, onion, and eggplant until they’ve begun to soften- about 8 min. Stir in zucchini, bell pepper, tomatoes, basil, parsley, S&P. Bring to a boil and stir frequently. Reduce heat to medium-low and simmer until veggies are tender, about 15 minutes.
Preheat oven to 350 degrees. Cook ravioli, drain. Place layer of veggies in greased baking dish, top with ravioli and repeat until everything is in dish. Shred cheese over the top.
Bake in preheated oven for 20 minutes, or until casserole is bubbly and cheese is melted.
One thing I love about this recipe is that if you are running short on time, you don’t have to bake it. As long as the flavors have all come together in the skillet, this dish will be delicious!