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Greek Herb Ratatouille

When I lived in Florida, I went to a dinner at a friend's home. His wife, who is Greek, served a beautiful side dish that she called an eggplant fan, and she shared the recipe with me. While I've made her version many times with success, I was inspired by the movie Ratatouille and created this version. —Joe Sherwood, Tryon, Nebraska
  • Total Time
    Prep: 30 min. + chilling Bake: 45 min.
  • Makes
    13 servings

Ingredients

  • 1 small eggplant
  • 2 small zucchini
  • 2 small yellow summer squash
  • 4 plum tomatoes
  • 1 large sweet onion
  • 1/2 cup butter, melted
  • 1/2 cup minced fresh parsley
  • 3 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon each dried thyme, oregano, tarragon and basil
  • 1/2 teaspoon dried rosemary, crushed
  • 1/2 teaspoon pepper
  • 1 cup shredded part-skim mozzarella cheese

Directions

  • Cut vegetables into 1/4-in.-thick slices.
  • In a greased 13x9-in. baking dish, layer the eggplant, zucchini, squash, tomatoes and onion. In a small bowl, combine the butter, parsley, garlic and seasonings; pour over vegetables. Cover and refrigerate overnight.
  • Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 375° for 35 minutes. Sprinkle with cheese. Bake 10-15 minutes longer or until cheese is melted. Serve with a slotted spoon.
Nutrition Facts
3/4 cup: 120 calories, 9g fat (5g saturated fat), 24mg cholesterol, 190mg sodium, 8g carbohydrate (5g sugars, 3g fiber), 4g protein.

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