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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Preparation Time

  Cooking Time - 35 minutes, Preparation Time - 25 minutes

• Source

  All Recipes

| 1. Preheat oven to 350 degrees F (175 degrees C). Grease a large baking dish. | 2. Heat olive oil in a large skillet over medium-high heat; cook and stir eggplant, zucchini, onion, green bell pepper, cherry tomatoes, kalamata olives, and garlic until vegetables start to become tender, about 10 minutes. Stir in wine, basil, thyme, and oregano; season with salt and black pepper. Bring ratatouille to a boil, reduce heat to low, and simmer for 3 minutes. | 3. Pour ratatouille into prepared baking dish and arrange polenta slices and mozzarella cheese rounds over the top. | 4. Bake in the preheated oven until casserole is simmering and mozzarella cheese is melted and bubbling, about 20 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
eggplant	1/2		chopped	-	-	-	-
zucchini	2		sliced	6.72	0.9952	0.8672	0.128
onion	1		chopped	60.0	14.01	1.65	0.15
green bell pepper	1		diced	-	-	-	-
cherry tomato	1/2	cup		-	-	-	-
kalamata olive	2	tablespoons	pitted	-	-	-	-
garlic	4	cloves	chopped	17.88	3.9672	0.7632	0.06
burgundy wine	2	tablespoons		-	-	-	-
basil	2	tablespoons		1.219	0.1404	0.16699999999999998	0.0339
thyme	1	teaspoon		0.8079999999999999	0.1956	0.0445	0.0134
oregano	1	teaspoon		2.65	0.6892	0.09	0.0428
salt black pepper	to taste		ground	-	-	-	-
polenta	1	tube	cut	-	-	-	-
mozzarella cheese	1	pound	sliced	1469.641	123.46799999999999	61.5072	81.0571

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.