This Ratatouille Casserole is a vibrant and healthy vegetable medley featuring eggplant, zucchini, bell pepper, mushrooms, and more, all baked to perfection with a touch of savory tomato sauce and fragrant herbs. It’s a comforting and flavorful dish that’s perfect for weeknight dinners or as a side dish to accompany your favorite protein.

Serves: 6
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Ingredients:

- 1 eggplant, sliced
- 2 zucchinis, sliced
- 1 red pepper, diced
- 1 onion, thinly sliced
- 1 cup large button mushrooms, sliced
- 3 cloves garlic, minced
- 1/4 cup tomato sauce
- 2 tablespoons olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil for garnish
Instructions:
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat the olive oil over medium heat. Add the garlic and onion, sauté for about 2 minutes, until softened.
- Add the sliced eggplant, zucchini, bell pepper, and mushrooms to the skillet. Cook for 5-7 minutes until the vegetables are slightly tender.
- Season the vegetables with dried basil, oregano, salt, and pepper. Stir in the tomato sauce and mix well.
- Transfer the vegetable mixture to a casserole dish, spreading it evenly.
- Bake in the preheated oven for 25-30 minutes or until the vegetables are tender and the top is lightly browned.
- Garnish with fresh basil before serving.
