Hi-Energy Ratatouille

📜 Collection: Al Collection | ✍️ Attribution: Unattributed | 📂 Category: Sides A vibrant and hearty twist on the classic French vegetable stew, featuring fresh eggplant, zucchini, and a unique addition of sweet orange segments. Baked to perfection with a savory Parmesan crust, this dish makes a nutritious side or main.

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Prep Time	Cook Time	Inactive / Chill Time	Yield / Servings
20 mins	45 mins	None	6 servings

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🔪 Key Equipment

• Large skillet
• Baking dish (11 3/4 x 7 1/2 x 1 3/4 inch)
• Aluminum foil

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Ingredients

Measurements	Ingredients	Prep / Notes
1 medium	Eggplant	cubed
3 medium	Zucchini	sliced
2 medium	Onions	sliced
1 medium	Green Pepper	diced
3 tbsp	Olive Oil
2 cloves	Garlic	minced
1 (15 oz) can	Tomatoes	strained and chopped
1	Orange	peeled and segmented
1/2 cup	Fresh Parsley	chopped
1 tbsp	Fresh Basil	chopped
1/2 cup	Parmesan Cheese

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Instructions

Step 1: Sauté

1. Preheat oven to 450°F.
2. Sauté the 1 medium cubed eggplant, 3 medium sliced zucchini, 2 medium sliced onions, and 1 medium diced green pepper in the 3 tbsp olive oil and 2 cloves minced garlic in a large skillet or saucepan until the vegetables are barely tender, about 10 minutes.
3. Add the 1 (15 oz) can strained and chopped tomatoes, 1 peeled and segmented orange, 1/2 cup chopped fresh parsley, and 1 tbsp chopped fresh basil. Stir well to blend. Cook for 5 minutes over medium heat to allow the excess liquid to evaporate.

Step 2: Bake

4. Place the mixture in an 11 3/4 x 7 1/2 x 1 3/4-inch baking dish.
5. Sprinkle evenly with the 1/2 cup Parmesan cheese.
6. Cover the dish with aluminum foil and bake in the hot oven at 450°F for 30 minutes until the vegetables are tender and bubbling.

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💡 Make-Ahead & Storage: The vegetable mixture can be sautéed and assembled in the baking dish up to 24 hours in advance. Cover, refrigerate, and add 5-10 minutes to the baking time if cooking straight from the fridge.

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Original Recipe Scan