Ratatouille Cheddar Bake

By The Canadian Living Test Kitchen

77 people added this to their Recipe Box

This recipe makes 6 servings

Nutritional Info
Per serving: about	-
cal	492492 cal
pro	20 g20g pro
total fat	16 g16g total fat
sat. fat	7 g7g sat. fat
carb	72 g72g carb
fibre	10 g10g fibre
chol	30 mg30mg chol
sodium	661 mg661mg sodium
% RDI:	-
calcium	2727 calcium
iron	3434 iron
vit A	3232 vit A
vit C	118118 vit C
folate	2929 folate

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With all the sweet flavours of vegetables that ratatouille brings, this is a no-fail winner — and a delicious way to introduce eggplant to the household.

Ingredients

3 zucchinis , (1 lb/500 g)3 3zucchinizucchinis, (1 lb/500 g)
2 sweet green peppers 2 2sweet green peppersweet green peppers
1 eggplant , (1 lb/500 g), peeled1 1eggplant, (1 lb/500 g), peeled
2 tbsp olive oil 2 2tbsp tbspolive oil
3 cups quartered mushrooms 3 3cups cupsquartered mushroommushrooms
2 onions , sliced2 2oniononions, sliced
4 cloves of garlic , minced4 4clove garliccloves of garlic, minced
2 tsp dried basil 2 2tsp tspdried basil
2 tsp dried oregano 2 2tsp tspdried oregano
1/4 cup tomato paste 1/4 1/4cup cuptomato paste
1 can (28 oz/796 mL) crushed tomatoes 1 1can (28 oz/796 mL) can (28 oz/796 mL)crushed tomatoes
1 tsp granulated sugar 1 1tsp tspgranulated sugar
3/4 tsp salt 3/4 3/4tsp tspsalt
3/4 tsp pepper 3/4 3/4tsp tsppepper
4 cups ziti 4 4cups cupsziti or penne
1-1/2 1-1/2cups cupsshredded extra-old cheddar cheese

Preparation

Cut zucchini, green peppers and eggplant into 1-inch (2.5 cm) chunks. In large saucepan or Dutch oven, heat oil over medium-high heat; cook zucchini, peppers, eggplant, mushrooms, onions, garlic, basil and oregano, stirring occasionally, for about 25 minutes or until eggplant is very soft. Stir in tomato paste, tomatoes, sugar, salt and pepper. (Sauce can be refrigerated in air-tight container for up to 24 hours.)

Meanwhile, in large pot of boiling salted water, cook pasta for 8 to 10 minutes or until tender but firm. Reserving 1/3 cup (75 mL) cooking water, drain pasta well. Stir reserved cooking water into vegetable mixture; stir in pasta and half of the Cheddar cheese. Transfer to 13- x 9-inch (3 L) baking dish; sprinkle with remaining cheese. Cover with foil; bake in 350°F (180°C) oven for 30 minutes or until bubbling. Uncover and broil for 2 minutes or until golden.