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You won’t be able to resist the cheesy topping on this veggie casserole

This side dish is show stopping packed with nutrients like iron and magnesium.



The fact that casseroles are frequently thought of as quick meals is one of the reasons we adore them. One of our favorite nighttime “cooking” methods is to toss a few ingredients into a baking dish.

Ratatouille and potatoes au gratin are two French delicacies that we combined to glam up the idea of a casserole for this recipe. This combination is an opulent and delectable way to obtain your recommended daily intake of vegetables.

Even though we adore the stewy interior of the eggplant and squash, we think the stacked potatoes with melty cheese could be our absolute favorite component. Use your favorite cheese to top this bubbling baked dish; we picked Gruyere because it’s the melty cheese of choice in many French meals.

Have you made this dish? Tell us how it turned out in the comments section below!

Produces 4-5 servings.

20 minutes to prepare

Duration: 1 hour and 40 minutes.


4 cups of diced eggplant (from about 1 large eggplant)

4 c. golden summer squash or zucchini (from about 2 medium squashes)

Halal salt

Extra-virgin olive oil, 2 tablespoons

4 minced garlic cloves

2 teaspoons freshly chopped rosemary

2 teaspoons of freshly chopped thyme, plus extra for serving

1 can of crushed tomatoes (14 oz.)

1 1/4 cups, divided, of grated Gruyère

black pepper freshly ground

Heavy cream, 1/3 cup

3 small Yukon gold potatoes, cut thin


the oven to 350 degrees. Paper towels are used to line 2 baking sheets. Arrange the eggplant on one of the sheets that has been prepared after tossing it with 2 tablespoons of salt in a big bowl. Repeat with squash and two teaspoons of salt after cleaning the bowl. Allow eggplant and squash to sit for 30 minutes or until liquid has been absorbed. Oil should shimmer when heated in a sizable skillet over medium heat. Stirring regularly, cook the garlic, rosemary, and thyme for about a minute, or until fragrant. Add the tomatoes, lower the heat to medium-low, and simmer for 10 to 12 minutes, stirring periodically, or until the tomatoes are reduced and slightly thickened. Add the eggplant and squash to the skillet and coat with the sauce. Salt and pepper to taste; sprinkle with 1/2 cup Gruyère and stir until melted. In a medium baking dish, pour the tomato mixture. Cream should be seasoned in a medium bowl with a generous spoonful of salt and a few generous cracks of pepper. Over the tomato mixture, layer potatoes. cream over the potatoes. Foiled-covered, bake for 30 minutes. Remove the cover, sprinkle the remaining 3/4 cup of Gruyère over the casserole, and bake for an additional 30 to 40 minutes, or until the potatoes are fork-tender. Then, serve with thyme on top.