Ratatouille – Baked Vegtables

I had a couple of ripe eggplants in my garden and a friend told me about making Ratatouille.  I heard of the Disney movie but knew nothing about the actual dish.  I found several recipes on the web but really liked this one because it was baked.  I decided to try it and thought it would be a great dish to add some of my moringa leaves to.  My husband and I can’t eat green peppers so I decided to give yellow ones a try and am glad I did.  Neither my husband or I had issues with the yellow peppers, yeah!


  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 2 teaspoons fresh parsley
  • 1/4 cup moringa leaves
  • 1 eggplant, cut into 1/2 inch cubes
  • salt to taste
  • 1 cup grated Parmesan cheese
  • 2 zucchini, sliced
  • 1 large onion, sliced into rings
  • 2 cups sliced fresh mushrooms (I used baby portabella)
  • 1 green yellow bell pepper, sliced
  • 2 large tomatoes, chopped


  1. Preheat oven to 350 degrees F (175 degrees C). Coat bottom and sides of a 1 1/2 quart casserole dish with 1 tablespoon olive oil.
  2. Heat remaining 1 tablespoon olive oil in a medium skillet over medium heat. Saute garlic until lightly browned. Mix in parsley and eggplant. Saute until eggplant is soft, about 10 minutes. Season with salt to taste.
  3. Spread eggplant mixture evenly across bottom of prepared casserole dish. Sprinkle with a few tablespoons of Parmesan cheese and moringa leaves. Spread zucchini in an even layer over top. Lightly salt and sprinkle with a little more cheese. Continue layering in this fashion, with onion, mushrooms, bell pepper, and tomatoes, covering each layer with a sprinkling of salt and cheese.
  4. Bake in preheated oven for 45 minutes.
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1 Response to Ratatouille – Baked Vegtables

  1. Pingback: Baked Veggies | lifewithkeo

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