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| Baked Ratatouille |
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| Written by sailacious |
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4 strips bacon, cut into 2-inch pieces 1 cup sliced onion 1 can (14.5 oz) tomatoes undrained 1/3 cup tomato paste 1/4 cup olive oil 1 large garlic clove, minced 1 tsp salt 1 tsp Italian seasoning 1 large eggplant (about 1 pound), peeled and cubed 4 medium zucchini, sliced 1 large green pepper, cut into strips 8 oz shredded monterey jack cheese In large skillet, cook bacon and onion until crisp; drain. Stir in garlic, tomatoes, paste, oil, garlic and seasonings. Spread half into greased 13/9 pan. Layer with half of the eggplant, zucchini, green pepper and cheese. Repeat layers. Bake 375 degrees for 45 min. *This can olso be cooked in a large covered saute pan with a flame tamer for 30 min. |
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