1-800-461-SOUP(7687)

Baked Ratatouille

Made With:

Soups

CLASSIC TOMATO

The one you always remember. Great as a soup or use an ingredient in your recipe!

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Total Time

35 min.

Serving & Size

7 oz / 199 g

Yields

This all-vegetable casserole does ratatouille one better: easy to make, delicious to eat. Add some mozzarella for a super-satisfying, creamy flavour.

Nutrition Facts

Nutrition Facts
Serving Size
Amount Per Serving
Calories
% Daily Value
Total Fat g
0%
Saturated Fat g
0%
Cholesterol mg
0%
Sodium mg
0%
Total Carbohydrate mg
0%
Dietary Fiber g
0%
Protein g
0%
Vitamin A %
Vitamin C %
Calcium %
Iron %

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Step 3
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Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
Eggplant, peeled and diced 3 lbs 1 17/25  kg
1. Salt eggplant lightly to draw out bitter juices. Let stand 10 minutes. Rinse and pat dry.
Weight Measure
Fresh Onions, chopped 8 oz 250  g
Garlic, minced 1 tsp mL
Vegetable Oil 3 tbsp 45  mL
Zucchini, cubed 1 lbs kg
Green Pepper, cubed 11 oz 330  g
Campbell’s® Condensed Tomato Soup 48 oz 1 1/2  L
Water 1 cup 250  mL
Basil 1 tbsp 15  mL
Pepper 1 tsp mL
2. Sauté onions and garlic in oil. Add the other vegetables and cook 10 minutes. Stir gently. Add soup, water and seasonings. Simmer 15 minutes.
3. Place in greased baking pan(s). Bake at 350º F (180º C) for 20 minutes.
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