Layered Ratatouille Skillet Casserole

Name: Layered Ratatouille Skillet Casserole
Ingredients: 1 small eggplant, peeled, if desired; 2 teaspoons salt, divided; 3 tablespoons olive oil, divided; 1 medium-size onion, chopped; 1 red, yellow, or orange bell pepper, chopped; 1 red, yellow, or orange bell pepper, chopped; 1 red, yellow, or orange bell pepper, chopped; 1 teaspoon dried Italian seasoning; Pinch crushed red pepper flakes; 3 garlic cloves, minced; 1 teaspoon smoked paprika; ¼ teaspoon coarsely ground black pepper; 2 tablespoons chopped fresh basil; 1 teaspoon sugar (optional); 1 tablespoon balsamic vinegar; 1 large zucchini; 1 large yellow squash; 1½ pounds (about 6 medium-size) tomatoes; ¼ cup Pesto Sauce; ½ cup (2 ounces) mozzarella pearls or chopped fresh mozzarella; ½ cup (2 ounces) mozzarella pearls or chopped fresh mozzarella

Preparation info

Makes
6
servings

Difficulty
Easy

Appears in

Tomatoes

By Julia Rutland

Published 2021

About

The ingredient list of this pretty vegetable dish might seem long, but the procedure is simple, especially because it bakes unattended in the oven. Try to find vegetables with similar diameters so they shingle nicely and cook evenly.

Ingredients

1 small eggplant, peeled, if desired
2 teaspoons salt, divided
3 tablespoons

Side dish
Gluten-free
Vegetarian

Method

Cut eggplant into ⅛-inch-thick slices. Sprinkle both sides with 1 teaspoon salt and place on a wire rack set over a rimmed sheet pan. Let stand for 20 to 30 minutes. (Salting the eggplant is optional but can remove excess bitterness.) Pat dry with paper towels.

Preheat oven to 375°