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Ground Beef Ratatouille Bake
Andre Lewis

Ground Beef Ratatouille Bake

Eggplant, zucchini, peppers and tomatoes make this ratatouille-inspired casserole more vegetables than meat. Each vegetable browns in stages so the pan tastes roasted, not boiled. Ground beef makes it a complete dinner, while a narrow Parmesan top holds the final scoop together.
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Prep Time 40 minutes
Cook Time 35 minutes
Total Time 1 hour 15 minutes
Servings: 10
Ingredients Method

Ingredients
  

  • 3 tablespoons olive oil divided
  • 1 pound eggplant cut into 1/2-inch cubes
  • 2 medium zucchini cut into 1/2-inch cubes
  • 1 red bell pepper diced
  • 1 yellow bell pepper diced
  • 1 medium onion diced
  • 1 pound 90% lean ground beef
  • 3 garlic cloves minced
  • 1 can diced tomatoes 28 ounces, drained
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 1 1/2 cups shredded mozzarella
  • 1/2 cup grated Parmesan

Method
 

  1. Heat the oven to 375°F and grease a 9-by-13-inch dish. Brown eggplant in 1 tablespoon oil and transfer to a bowl; repeat with zucchini and another tablespoon oil.
  2. Add remaining oil, peppers and onion and cook 7 minutes. Add beef and brown, then drain. Add garlic and tomato paste for 1 minute.
  3. Stir in tomatoes, thyme, basil, salt and pepper, return eggplant and zucchini and simmer 5 minutes.
  4. Spread in the dish and top with mozzarella and Parmesan.
  5. Bake for 30 to 35 minutes until bubbling and browned. Rest 10 minutes.