Eggplant Stuffed with Ratatouille

Eggplant Stuffed with Ratatouille

  • Serves 4 people
  • Prep Time 20 mins
  • Cook Time 30 mins
  • Total Time 50 mins
  • Skill Level easy  


  • 2 ea. Eggplants medium sized
  • 1 ea. zucchini small
  • 1 ea. yellow squash small
  • 1 ea. red bell pepper
  • 1 ea. shallot
  • 2 ea. garlic cloves
  • 6 ea. grape tomatoes
  • 1 cup Fairway plum tomato sauce
  • 1/2 cup Fairway extra virgin olive oil
  • 2 tbsp Shaved parmesan cheese
  • salt and pepper (to taste)
  • 1 tbsp Chopped parsley


  1. 1Pre-heat oven to 400°F.
  2. 2Cut eggplant in half lengthwise. Drizzle 2 tbsp of olive oil on the open half of eggplant. Season with salt and pepper.
  3. 3Place on a papered sheet tray and place in pre-heated oven for 15 minutes or until flesh of eggplant is fork tender. Remove from oven and set aside.
  4. 4Chop all vegetables to a 1/4-inch chop. Chop garlic and shallots fine. Place all vegetables, garlic and shallots in a large mixing bowl.
  5. 5Pour in olive oil, salt and pepper to taste, and mix well. Place vegetable mixture on a papered sheet tray and roast in pre-heated oven for 20 minutes.
  6. 6Remove from oven and mix in tomato sauce. Take roasted vegetables and stuff them into the half eggplants. Garnish eggplants with parsley and parmesan cheese.