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No. 0305 French Free recipe

Ratatouille-Stuffed Eggplant Boats

Roasted eggplant shells are heaped with a quick, chunky ratatouille of zucchini, red and yellow peppers, onion and the scooped eggplant flesh, then baked over a pool of herbed tomato sauce. Fresh basil and parsley on top make this colorful, light main look as good as it tastes.

4.1 from 1,435 cooks

Two eggplant halves filled with diced peppers, zucchini and herbs over tomato sauce
Photo: Ana Palade on Pexels
Prep
25 min
Cook
45 min
Total
1 hr 10 min
Serves
4
Level
Medium
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Method 6 steps

  1. Heat the oven to 400 F. Score the eggplant flesh, brush with 2 tbsp olive oil, season and roast cut side up for 25 minutes until soft.

  2. Scoop out the flesh, leaving a 1/4-inch shell, and chop it.

  3. Heat the remaining oil in a skillet and cook the onion for 5 minutes. Add garlic, zucchini and peppers and cook for 6 minutes until tender but still bright.

  4. Stir in the chopped eggplant, cherry tomatoes and herbes de Provence and cook for 3 minutes. Season well.

  5. Spread the passata in a baking dish, set the shells on top and pile in the ratatouille.

  6. Bake for 15 minutes until the filling is hot and the sauce bubbles. Scatter with parsley and basil and serve.

Tap a step to mark it done.

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01 Crate of ripe orange tomatoes beside glossy purple and striped eggplants on paper
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02 Striped graffiti eggplant sliced into thin rounds on a wooden board with a knife
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