Ratatouille with havarti cheese Cassrole

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1 medium eggplant, sliced into 1/8th inch thick

3 ounces light Havarti cheese, shredded

1 small – 6 oz. zucchini sliced into 1/8th inch thick

1 smalll – 6 oz. yellow squash, sliced into 1/8th inch thick

1 tablespoon olive oil

1/2 small onion, diced

3 garlic cloves, crushed

1/8 teaspoon cracked black pepper

2 cups crushed tomatoes

1/8 teaspoon red pepper flakes (optional)

1 small yellow bell pepper, cut into dices

1 small red bell pepper, cut into dices

4 fresh basil leaves, chopped into fine chunks

1 bay leaf

1 tsp fresh thyme

2 teaspoon kosher salt


Set oven to 375° Fahrenheit.

Add olive oil in a large non-stick skillet and sauté for 2-3 minutes the onions and garlic.  Add black pepper, tomato sauce, bay leaf, thyme, basil, red and yellow bell pepper, red pepper flakes if using and 1 teaspoon salt; sauté for additional 5-8 minutes on medium-low heat.

In a large nonstick grill pan, grill 2 to 3 minutes each side of the zucchini and eggplant.

Pour 1 cup of the sauce to a casserole dish. Add the rest of the sauce over the top and garnish with the cheese. Wrap with foil before baking for 40 minutes.

This Recipe inspired From skinnytaste

Nutrition Information

Yield: 4 Servings | Serving Size: 1 slice

Calories: 185

Total Fat: 7g

Saturated Fat: g

Cholesterol: 11mg

Sodium: 689mg

Carbohydrates: 22g

Fiber: 7g

Sugar: 5g

Protein: 11g

Points +: 5 | Smart Points: 3 

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