This all-vegetable casserole does ratatouille one better: easy to make, delicious to eat. Add some mozzarella for a super-satisfying, creamy flavour.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
|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
|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.|