Cornbread-Topped Ratatouille Casserole

Looking for a casserole dinner? Enjoy this ratatouille loaded with vegetables. Perfect if love French cuisine.

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  • prep time 45 min
  • total time 1 hr 10 min
  • ingredients 15
  • servings 6
 

Ingredients

1
tablespoon olive or vegetable oil
1
small eggplant (1 1/4 lb.), cut into 3/4-inch cubes (4 cups)
1
medium zucchini, sliced
1
medium onion, sliced
1
medium green bell pepper, cut into 1-inch pieces
1
garlic clove, minced
1
(14 1/2-oz.) can diced tomatoes, undrained
1/2
teaspoon dried basil leaves
1/4
teaspoon dried Italian seasoning
1/8
teaspoon coarse ground black pepper
1
(15 1/2 or 15-oz.) can dark red kidney beans, drained, rinsed
1
(6 1/2- to 8 1/2-oz.) pkg. cornbread mix
Milk
Egg, if required by mix
1 1/2
oz. (1/3 cup) shredded mozzarella cheese

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oil in large skillet over medium-high heat until hot. Add eggplant, zucchini, onion, bell pepper and garlic; cook and stir 4 to 6 minutes or until vegetables are lightly browned.
  • 2 Reduce heat; stir in tomatoes, basil, Italian seasoning and pepper. Cover; simmer 12 to 15 minutes or until vegetables are crisp-tender.
  • 3 Meanwhile, heat oven to 400°F. Spray 12x8-inch (2-quart) baking dish with nonstick cooking spray.
  • 4 Remove skillet from heat; stir in kidney beans. Spoon eggplant mixture into sprayed baking dish.
  • 5 In medium bowl, prepare cornbread mix as directed on package using milk and, if required by mix, egg. Stir in cheese; mix just until blended. Drop by spoonfuls over hot eggplant mixture.
  • 6 Bake at 400°F. for 18 to 22 minutes or until cornbread is deep golden brown.
  • 1 Heat oil in large skillet over medium-high heat until hot. Add eggplant, zucchini, onion, bell pepper and garlic; cook and stir 4 to 6 minutes or until vegetables are lightly browned.
  • 2 Reduce heat; stir in tomatoes, basil, Italian seasoning and pepper. Cover; simmer 12 to 15 minutes or until vegetables are crisp-tender.
  • 3 Meanwhile, heat oven to 400°F. Spray 12x8-inch (2-quart) baking dish with nonstick cooking spray.
  • 4 Remove skillet from heat; stir in kidney beans. Spoon eggplant mixture into sprayed baking dish.
  • 5 In medium bowl, prepare cornbread mix as directed on package using milk and, if required by mix, egg. Stir in cheese; mix just until blended. Drop by spoonfuls over hot eggplant mixture.
  • 6 Bake at 400°F. for 18 to 22 minutes or until cornbread is deep golden brown.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
340
(
Calories from Fat
90),
% Daily Value
Total Fat
10g
10%
(Saturated Fat
3g,
3%
),
Cholesterol
40mg
40%;
Sodium
690mg
690%;
Total Carbohydrate
50g
50%
(Dietary Fiber
9g
9%
  Sugars
9g
9%
),
Protein
12g
12%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
30%;
Calcium
15%;
Iron
15%;
Exchanges:
2 1/2 Starch; 2 1/2 Other Carbohydrate; 2 Vegetable; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.