Baked Eggplant Ratatouille Recipe

• Difficulty: Easy
• Servings: 4 to 6 portions
• Nutritional Information per Serving (based on 6 servings): Calories: 258; Total Fat: 20 g; Saturated Fat: 3 g; Carbohydrates: 19 g; Dietary Fiber: 7 g; Sugar: 10 g; Protein: 4 g; Cholesterol: 2 mg; Sodium: 873 mg
• Total Time: 1 hour 45 minutes
• Active Preparation Time: 45 minutes

• 6 sprigs fresh thyme
• 2 sprigs fresh basil, plus extra for decoration
• 1/2 cup extra-virgin olive oil, plus extra for finishing
• 1 eggplant, cut into 1-inch cubes
• 3 garlic cloves, minced
• Kosher salt and freshly ground black pepper
• 1 Spanish onion, cut into 1-inch pieces
• 1 red bell pepper, cut into 1-inch pieces
• 1 zucchini, diced in 1-inch pieces
• 1 tablespoon anchovy paste
• 2 tomatoes, diced in 1-inch pieces
• 1 can (28 ounces) whole plum tomatoes, crushed by hand
• 1/2 cup chopped, pitted Kalamata olives
• Grated Parmesan cheese, for garnish

Special equipment: butcher's twine

Instructions

Preheat your oven to 350F and discover the irresistible flavors of this hearty ratatouille-inspired bakeperfect for impressing with minimal effort!

1. Bundle the thyme and basil sprigs with butcher's twine. In a large skillet over medium heat, warm half the olive oil. Saut eggplant cubes until golden on all sides, about 4-5 minutes. Add a quarter of the minced garlic, season with salt and pepper, then transfer to a Dutch oven. Repeat with more oil, onions, and red pepper; then zucchinieach browned 4-5 minutes with garlic and seasoning. Combine everything in the Dutch oven with anchovy paste, diced tomatoes, crushed tomatoes, olives, remaining garlic, herb bundle, salt, pepper, and a drizzle of oil. Stir gently, cover, and bake 1 hour for tender, flavor-packed perfection.
2. Remove from oven, transfer to a platter, and garnish with grated Parmesan and fresh basil. Serve solo as a vibrant side or alongside pasta, eggs, or polentayour new go-to for cozy, Mediterranean magic!