Baked Ratatouille

Baked Ratatouille
Total Time

35 min.

Serving & Size

7 oz / 199 g

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

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

Ingredients Metric Imperial
Eggplant, peeled and diced 1.68 kg 3 1/2 lbs
Fresh Onions, chopped 250 g 8 oz
Garlic, minced 5 mL 1 tsp
Vegetable Oil 45 mL 3 tbsp
Zucchini, cubed 1/2 kg 1 1/4 lbs
Green Pepper, cubed 330 g 11 oz
Campbell’s® Condensed Tomato Soup
1.5 L
48 oz
Water 250 mL 1 cup
Basil 15 mL 1 tbsp
Pepper 5 mL 1 tsp
1. Salt eggplant lightly to draw out bitter juices. Let stand 10 minutes. Rinse and pat dry.
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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