Ratatouille Bake

This bake is one of Terry's favorites! From a cookbook called Rolling Prairie Cookbook by Nancy O'Conner, which was written especially for her CSA members. Enjoy!


Ratatouille Bake

1 tbsp olive oil

3 to 5 cloves

1 medium onion, chopped

2 cups eggplant, peeled and dlced

2 cups zucchini, or other summer squash, diced half inch or so

1 large green or red pepper, diced

2 to 3 medium tomatoes, chopped

2 tbsp chopped fresh parsley

2 tbsp chopped fresh basil

Salt and pepper to taste

8-10 oz package frozen filled tortelloni or ravioli

4 ounces Mozzarella cheese, grated


Heat oil in heavy skillet over medium heat. Add garlic, onions, and eggplant and saute for several minutes, stirring constantly. Add zucchini, pepper, tomatoes, parsley, basil, salt and pepper.  Stir well and cook over medium heat several minutes more. Reduce heat to simmer and allow to cook until vegetables are tender and flavors are well blended, about 30 minutes. While vegetable are simmering, cook pasta according to package directions. Drain well. Lightly oil a large casserole and line bottom with cooked pasta.  Cover with hot ratatouille. Top with grated cheese. Broil until nicely brown on top.  Serves 6.