Baked Ratatouille with Havarti Cheese

About This Recipe

Layers of eggplant, zucchini and squash are baked in a tomato sauce with bell peppers and herbs then topped with Havarti cheese. This is a great tasting meatless main dish.

Ingredients

• 1 medium eggplant (sliced 1/8th inch thick)
• 1 tsp kosher salt
• 1 tbsp olive oil
• 1/2 small onion (diced)
• 3 garlic cloves (crushed)
• 1/8 tsp cracked black pepper
• 2 cups crushed tomatoes
• 1/8 tsp red pepper flakes (optional)
• 1 bay leaf
• 1 teaspoon fresh thyme (chopped)
• 4 fresh basil leaves (finely chopped)
• 1 small red bell pepper (diced)
• 1 small yellow bell pepper (diced)
• 1 small zucchini (6 ounces, sliced 1/8th inch thick)
• 1 small yellow squash (6 ounces, sliced 1/8th inch thick)
• 3 oz light Havarti cheese (shredded)

Instructions

1. Preheat oven to 375F.
2. In a large non-stick skillet add olive oil and sauté onions and garlic 2-3 minutes.  Add 1 tsp salt, black pepper, tomato sauce, red pepper flakes if using, bay leaf, thyme, basil, red and yellow bell pepper; sauté another 5-8 minutes on medium-low heat.
3. In a large nonstick grill pan, grill the zucchini and eggplant 2 to 3 minutes on each side.
4. Add 1 cup of the sauce to a casserole dish.  Layer the eggplant, squash and the zucchini.  Pour the remaining sauce over the top and top with the cheese. Cover with foil and bake 40 minutes.