This baked ratatouille is considerably less fussy than the traditional dish, which is cooked on the stovetop. Here you just throw all the ingredients in a baking dish. It's a good make-ahead dish and is good warm, at room temperature, or cold. If you can find canned diced tomatoes with basil and/or garlic, it would be a nice flavor addition to this dish.
2 teaspoons olive oil
5 cloves garlic, coarsely chopped
4 yellow summer squash, quartered lengthwise and cut crosswise into 1/2-inch-thick pieces
1 large red onion, cut into 1/2-inch chunks
3/4 pound eggplant, unpeeled, cut into 1/2-inch cubes
3/4 teaspoon salt
2 cans (8 ounces each) no-salt-added tomato sauce
1 can (14-1/2 ounces) diced tomatoes
1 teaspoon oregano
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese
1 Preheat the oven to 450°F. In a 9 x 13-inch glass baking dish, combine the oil and garlic.
2 In a large bowl, combine the yellow squash, onion, and eggplant. Sprinkle with 1/4 teaspoon of the salt and toss to combine. Add to the baking dish, cover with foil, and bake for 20 minutes, or until the vegetables are firm-tender.
3 Meanwhile, in a medium bowl, stir together the tomato sauce, diced tomatoes, oregano, pepper, and remaining 1/2 teaspoon salt. When the vegetables have baked for 25 minutes, pour the tomato mixture over them, re-cover, and bake for 10 minutes, or until the mixture is bubbling.
4 Uncover and bake for 10 minutes. Remove from the oven and sprinkle on the Parmesan.
Per serving: 2-1/2V
Makes 6 servings.
Per serving: 116 calories, 2.9g total fat (0.9g saturated), 3mg cholesterol, 3.7g dietary fiber, 20g carbohydrate, 4g protein, 459mg sodium.