Ratatouille

Ratatouille

Ratatouille

By foodista.com

 1 hour 15 minutes

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Details

Servings: 8
Calories: 637
Protein: 15g
Fiber: 7g
Sugar: 13g
Carb Total: 40g
Saturated: 13g
Fat Total: 46g
Vegetarian: True
Weight Watchers: 19 Points
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Cuisine

Mediterranean
French
European
side dish
lunch
main course
main dish
dinner

Comments

Ingredients

1 tbsp agave nectar
1 small to medium eggplant, sliced 1/4 inch
4-5 leaves fresh basil
8 oz fresh smoked mozzarella
2-3 tbsp fresh tarragon
1-2 garlic cloves, minced
1/4 cup fat free half & half
olive oil for drizzling and cooking
1/2 onion, chopped
1 orange bell pepper
pepper
2 puff pastry sheets
1 red bell pepper
salt
1 tbsp tomato paste
2 large tomatoes, chopped
2-3 large zucchinis, sliced 1/4 inch

Instructions

Preheat Oven to 350-37

Defrost the puff pastry sheets and spread over baking dish.Make the tomato sauce: Cook the chopped tomatoes, tomato paste, onions, and garlic over medium heat until sauce thickens.

Add water or more paste as necessary.

Add in the herbs and stir. Slowly incorporate the half & half and agave and adjust until you reach the desired balance of acidity and savory.Precook the eggplant. I find this step extremely important unless youre using Japanese eggplants which cook more easily.

Saute the eggplant slices in olive oil over medium to high heat and flip on other side until cooked and soft.

Spread the tomato sauce into the baking dish on top of the puff pastry. Then layer the veggies and cheese on top (eggplant, zucchini, bell pepper, cheese, and so forth).

Bake for about 40-50 minutes until puff pastry is golden brown and vegetables and cheese are bubbly without being overcooked.Be transported into the French countryside

View original preparation instructions

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