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–+ servings

Eggplant Casserole Or Ratatouille Provencale

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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Breakfast and Brunch, Brunch, Main Dishes, Side Dishes, Stews, Vegetarian
Servings 8
Calories 117.49 kcal

Nutrition

Calories: 117.49 kcalCarbohydrates: 6.9 gProtein: 1.45 gFat: 10.13 gSaturated Fat: 1.38 gSodium: 81.61 mgFiber: 2.43 gVitamin A: 12.8355 IUCalcium: 24.9 mgIron: 0.72 mg

Ingredients
  

  • 2-1/2 cups diced eggplant
  • 1/3 cup olive oil
  • 3/4 cup thinly sliced onions
  • 2 cloves garlic
  • 1/2 cup whole pitted black olives
  • 4 julienned green peppers seeds and membrane removed
  • 3 cups zucchini in 1/2-inch slices
  • 2 cups skinned seeded, quartered tomatoes
  • Olive oil
  • 1/2 tsp oregano or 2 tsp chopped fresh basil optional
  • Salt
  • A grating of fresh pepper

Instructions 

  • Peel, slice and salt the eggplant to get rid of excess moisture.
  • Put in a deep skillet the olive oil.
  • Sauté the onions and garlic until golden.
  • Add whole pitted black olives.
  • Julienne the green peppers, remove the seeds and membrane. Add the green peppers.
  • Slice the zucchini in 1/2-inch slices. Add the zucchini.
  • Skinned, seeded, and quartered the tomatoes. Add the tomatoes.
  • Add the drained eggplant. Sprinkle the mixture with Olive oil.
  • Add 1/2 teaspoon oregano or 2 teaspoons chopped fresh basil.
  • Simmer covered over very low heat about 45 minutes uncover and continue to heat 15 minutes longer to reduce the amount of liquid. Add salt and a grating of fresh pepper.
  • Serve hot or cold with Cultured sour cream.
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