Name: Ratatouille Stuffed Eggplant
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: French
Ingredients: 2 large eggplants; 1 red bell pepper, diced; 1 yellow bell pepper, diced; 1 zucchini, diced; 1 yellow squash, diced; 1 red onion, chopped; 3 cloves of garlic, minced; 1 can (14 oz) diced tomatoes; 2 tbsp tomato paste; 1 tsp dried thyme; 1 tsp dried oregano; Salt and pepper to taste; Olive oil; Fresh basil leaves, for garnish

Instructions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Slice the eggplants in half lengthwise, and use a spoon to carefully scoop out the flesh, leaving about a ½-inch thickness around the edges. Reserve the scooped-out flesh in a bowl and brush the eggplant halves with olive oil.
Place the eggplant halves on the prepared baking sheet and roast in the oven for 15-20 minutes until slightly softened. Remove from the oven and set aside.
In a large skillet, heat a drizzle of olive oil over medium heat. Add the red onion and garlic, sautéing until fragrant.
Add the diced bell peppers, zucchini, and yellow squash to the skillet, cooking until the vegetables are tender but still slightly crisp.
Stir in the diced tomatoes, tomato paste, dried thyme, and dried oregano. Allow the mixture to simmer for about 10 minutes, allowing the flavors to meld together. Season with salt and pepper to taste.
While the ratatouille mixture is simmering, chop the scooped-out eggplant flesh into small pieces and add it to the skillet. Cook for an additional 5 minutes.
Fill each roasted eggplant half with the ratatouille mixture, pressing down gently to pack the vegetables.
Return the stuffed eggplants to the oven and bake for another 15-20 minutes, or until the eggplant is tender.
Garnish the Ratatouille Stuffed Eggplant with fresh basil leaves before serving hot.

Ingredients

Instructions

Nutrition Facts

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