Ratatouille al Forno

(1 vote)

6-8 tablespoons olive oil
2 onions skinned and finely sliced
2 garlic cloves skinned and finely sliced
4 medium zucchini trimmed and sliced
1 large eggplant peeled and cubed
4 large tomatoes skinned and chopped
8 ounces conchiglie (large shells) cooked 'al dente'
1 tablespoon chopped fresh oregano
salt and pepper
3 ounces bel paese, grated

Heat 2 tablespoons of the oil in a pan, add the onions and garlic and cook over a very gentle heat for 8-10 minutes until softened and cooked down. Add a further 2 tablespoons of the oil to the pan add the zucchinis and cook for 2-3 minutes, turning them frequently. In a separate pan fry the eggplant in the rest of the oil for 8-10 minutes until soft and golden al lover. Add the eggplant to the onion and zucchini mixture and stir in the tomatoes. Heat through, stirring, until the mixture begins to combine.

Mix in the hot, drained conchiglie and oregano. Add salt and pepper to taste, then transfer the mixture to a baking dish. Sprinkle with the grated cheese. Bake at 375 for 15-20 minutes.

Serves 4

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