Weight Watchers Baked Ratatouille

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Weight Watchers Baked Ratatouille

Layered eggplant, squash, and tomatoes on top of a rich tomato sauce.

Prep Time20

Cook Time1

Total Time1 20

Course: Side dishes/main meals

Keyword: Ratatouille, weight watchers

Servings: people

Ingredients

Tomato Sauce

½ medium yellow onion small diced
1 medium Red bell pepper small diced
3 Garlic cloves minced
1 tbsp Olive oil
16 oz Canned crushed tomatoes
1 ½ tsp Dried thyme
1 ½ tsp Dried basil
¾ tsp Salt plus more to taste
¼ tsp black pepper plus more to taste
2 pinches Red pepper flakes more to taste

Top Layer

1 ¼ lb Eggplant sliced into ⅛ or ¼ inch coins (Use Japanese eggplant if you can find it. Or choose globe eggplants that are small in circumference)
1 large Zucchini sliced into ⅛ or ¼ inch coins
1 large Yellow squash sliced into ⅛ or ¼ inch coins
3-4 medium Tomatoes sliced into ⅛ or ¼ inch coins
½ tbsp Olive oil
As needed Salt and preferred seasonings
As needed Fresh basil for garnish

Instructions

As preparation, first, slice the eggplant and tomatoes. Lay all of these slices out on paper towels. Sprinkle salt over the eggplant and allow it to sit for 15 minutes minimum (before layering later on, wipe off excess salt/moisture from the surface). For the tomatoes, pat them dry with paper towels to get rid of extra moisture.
Preheat the oven to 375°F. While the eggplant rests, start the sauce on the stovetop by sauteing the onion, garlic, and bell peppers in the olive oil over medium-high heat. Allow the onions to become translucent and the garlic to brown and turn fragrant.
Next, add the dried herbs, salt, and pepper. Allow the seasonings to cook in the vegetables for a few minutes (turn the heat down if needed). If the mixture starts to stick to the bottom of the pan, add a tiny amount of water at a time to deglaze the pan.
Next, add the crushed tomatoes and stir to combine all of the ingredients thoroughly. Cover and simmer for 5 - 10 minutes, then add the red pepper flakes and give it a taste test. Adjust the seasoning. You want the sauce to have a very robust taste because it carries a lot of flavor in the dish.
Once the sauce is ready, spread it in the bottom of a large, greased oven-safe dish. You can use a large casserole dish or other oven-safe cookware, like a 9x13 baking pan or a skillet. On top of the tomato sauce, layer this sliced eggplant, zucchini, yellow squash, and tomatoes in a spiral pattern.
Brush the olive oil on the layered squash, tomatoes, and eggplant; sprinkle salt evenly on top of them. At this time, you can sprinkle additional herbs, black pepper, or other seasonings if you wish. Cover the dish with parchment paper. If you have a convection oven, you can also cover it with foil to prevent the parchment from flying off.
Bake the ratatouille for 30 to 45 minutes or until the vegetables are tender and the sauce below is bubbling. Allow it to rest so it can set. Garnish with fresh basil when serving.

Notes

1 WW point per serving when divided into 6 even portions.

Nutrition