Mediterranean Meatball Ratatouille Recipes

RATATOUILLE

Ratatouille image

This terrific dish is loaded with succulent Mediterranean vegetables.

Provided by LYNETTE MARIE

Categories Side Dish Vegetables Tomatoes

Time 1h

Yield 4

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
3 cloves garlic, minced
2 teaspoons dried parsley
1 eggplant, cut into 1/2 inch cubes
salt to taste
1 cup grated Parmesan cheese
2 zucchini, sliced
1 large onion, sliced into rings
2 cups sliced fresh mushrooms
1 green bell pepper, sliced
2 large tomatoes, chopped

Steps:

Preheat oven to 350 degrees F (175 degrees C). Coat bottom and sides of a 1 1/2 quart casserole dish with 1 tablespoon olive oil.
Heat remaining 1 tablespoon olive oil in a medium skillet over medium heat. Cook and stir garlic until lightly browned. Mix in parsley and eggplant. Cook and stir until eggplant is soft, about 10 minutes. Season with salt to taste.
Spread eggplant mixture evenly across bottom of prepared casserole dish. Sprinkle with a few tablespoons of Parmesan cheese. Spread zucchini in an even layer over top. Lightly salt and sprinkle with a little more cheese. Continue layering in this fashion, with onion, mushrooms, bell pepper, and tomatoes, covering each layer with a sprinkling of salt and cheese.
Bake in preheated oven for 45 minutes.

Nutrition Facts : Calories 251.4 calories, Carbohydrate 24.3 g, Cholesterol 17.6 mg, Fat 13.5 g, Fiber 7.4 g, Protein 12.7 g, SaturatedFat 4.6 g, Sodium 327.4 mg, Sugar 13.1 g

MEDITERRANEAN SOLE WITH RATATOUILLE

Mediterranean Sole with Ratatouille image

Savor the sunny Mediterranean! Fennel, eggplant and fresh oregano join flavored canned tomatoes, bell peppers and meltingly tender sole.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 4

Number Of Ingredients 8

Ingredients

1 medium red or green bell pepper, chopped (1 cup)
1 medium onion, cut into 8 wedges, separated
1 small bulb fennel, thinly sliced
1 small eggplant (1 lb), peeled, cut into 1/2-inch cubes
1 can (14.5 oz) organic diced tomatoes with garlic and onion, undrained
4 teaspoons chopped fresh or 2 teaspoons dried oregano leaves
3/4 lb sole, orange roughy or other delicate- to medium-texture fish fillets (about 1/4 inch thick), cut into 4 serving pieces
Feta cheese, if desired

Steps:

Spray 12-inch skillet with cooking spray; heat over medium heat. Add bell pepper, onion and fennel; cook about 5 minutes, stirring frequently, until vegetables are crisp-tender.
Stir in eggplant, tomatoes and 2 teaspoons of the oregano; reduce heat to medium-low. Cover; cook 15 minutes, stirring frequently.
Roll up each fillet, beginning from narrow end, and secure with toothpicks; sprinkle with remaining 2 teaspoons oregano. Place fish rolls, seam sides down, in eggplant mixture. Cover; cook about 8 minutes or until fish flakes easily with fork.
Using slotted spoon, remove fish to serving platter. Remove toothpicks from fish. Serve eggplant mixture with fish. Sprinkle with cheese.

Nutrition Facts : Calories 140, Carbohydrate 19 g, Cholesterol 30 mg, Fiber 7 g, Protein 12 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 7 g, TransFat 0 g

MEDITERRANEAN MEATBALL RATATOUILLE

Mediterranean Meatball Ratatouille image

Measure and chop most of the ingredients the night before, and the next day it'll take you just a few minutes to have everything in the slow cooker. Before, when I didn't care for sausage, I would substitute ground beef. Also, if you don't like eggplant, you can increase the amount of mushrooms or zucchini. Update 8/16/07: I just made this using my new slow cooker, and I found it didn't require more than 4-5 hours on low to cook.

Provided by bernrome

Categories One Dish Meal

Time 6h20m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil, divided
1 lb bulk mild Italian sausage
1 (8 ounce) package sliced mushrooms
1 small eggplant, diced
1 zucchini, diced
1/2 cup chopped onion
1 garlic clove, minced
1 teaspoon dried oregano leaves, divided
2 teaspoons salt, divided
1/2 teaspoon black pepper, divided
2 tomatoes, diced
1 tablespoon tomato paste
2 tablespoons chopped fresh basil
1 teaspoon fresh lemon juice

Steps:

Pour 1 tablespoon olive oil into 5-quart slow cooker.
Shape sausage into 1-inch meatballs. Place half the meatballs in slow cooker.
Add half the mushrooms, eggplant and zucchini.
Top with onion, garlic, 1/2 teaspoon oregano, 1 teaspoon salt and 1/4 teaspoon pepper.
Add remaining meatballs, mushrooms, eggplant and zucchini, 1/2 teaspoon oregano, 1 teaspoon salt and 1/4 teaspoon pepper.
Top with remaining 1 tablespoon olive oil.
Cover; cook on low 6 to 7 hours.
Stir in diced tomatoes and tomato paste.
Cover; cook on low 15 minutes.
Stir in basil and lemon; serve.

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