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Serves: 6
Total Calories: 1,004.267
Prep time:
Cook time:
Total time:


1 small eggplant unpeeled, cut into 1 inch cubes
4 small (4 oz) potatoes scrubbed clean, diced
1 red bell pepper seeded and chopped
1 green bell pepper seeded and chopped
2 small zucchini (1 can be yellow crooked neck squash) sliced in half lengthwise and then into 1 inch slices
2 large onions sliced
2 teaspoons minced garlic (4 cloves)
1/2 cup minced fresh parsley
1 teaspoon dried basil crushed
1 1/2 teaspoons salt
2 (14 1/2-ounce) cans diced tomatoes no salt added
3 tablespoons olive oil
grated Parmesan cheese to taste


1. Preheat oven to 350°.
2. Prep vegetables and arrange in a 10" x 15" baking dish.
3. Mix remianing ingredients (minus cheese) together in a medium bowl, then pour over vegetables. Gently toss.
4. Cover and bake 2 hours.
5. When timer sounds, remove Ratatouille and allow to set 30 minutes, still covered.
6. Serve with a sprinkle of Parmesan cheese, and whole-grain bread or Surprise Pumpkin Pie.
*Option: Chicken Ratatouille
Place 6 skinless, boneless thighs or 4 skinless, boneless breasts under vegetables before baking.

Ratatouille with Potatoes
Whole-Grain Bread or Surprise Pumpkin Pie

Nutritional Facts:

Serves: 6
Total Calories: 1,004.267
Calories from Fat: 362

This Ratatouille recipe is from the Lickety Split Meals Cookbook. Download this Cookbook today.

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