Ratatouille

This seasonal favorite is as easy as it is stunning. Colorful rows of eggplant, Roma tomatoes and zucchini, nestled in a savory tomato sauce and baked until tender. The vibrant vegetables are perfectly caramelized and infused with incredible flavor. Served as an appetizer, side dish, or vegetarian main, this ratatouille is quite the show-stopper.

Course Appetizer, Main Course, Side Dish

Cuisine American, French

Diet Gluten Free, Vegan, Vegetarian

Keyword eggplant, ratatouille, tomatoes, zucchini

Prep Time 20

Cook Time 40

Servings

Calories 169kcal

Author Robin Miller

Ingredients

4 tablespoons olive oil divided
1/2 cup chopped yellow onion about 1/2 onion
2 carrots shredded or finely chopped
4-5 cloves garlic minced
2 teaspoons dried basil
1 teaspoon dried parsley
1/2 teaspoon crushed red pepper flakes or more/less to taste
Salt and freshly ground black pepper
2 cups tomato puree
1 eggplant about 1 pound, sliced crosswise into 1/8-inch-thick rounds, if desired, halve larger rounds crosswise
2-3 small to medium zucchini about 1 pound, sliced crosswise into 1/8-inch-thick rounds
3-4 Roma tomatoes sliced crosswise into 1/8-inch-thick rounds
Fresh basil leaves for serving optional

Instructions

Preheat the oven to 375 degrees.
Heat 2 tablespoons of the oil in a large nonstick pan or ovenproof skillet over medium-high heat. Add in the onion and carrot and cook for 3 to 5 minutes, until soft. Add the garlic, basil, parsley, crushed red pepper flakes, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and cook for 1 minute.
Add the tomato puree and bring to a simmer. Reduce the heat to medium-low and simmer for 15 minutes. Taste the sauce and season to taste with salt and black pepper.
If using an ovenproof skillet, arrange the sliced eggplant, zucchini, and Roma tomatoes in the pan, alternating each and standing them upright in the sauce.
If using a baking dish, transfer the sauce to a baking dish and arrange the sliced eggplant, zucchini, and Roma tomatoes in the pan, alternating each and standing them upright in the sauce
Insert any leftover sliced vegetables in the gaps.
Brush the vegetables with the remaining olive oil and season with salt and black pepper.
Cover with foil and bake for 30 minutes. Uncover and bake for 10 to 15 more minutes, until the vegetables are tender (not mushy) and the sauce is bubbling.
Top with basil, if using, and serve hot or room temperature.

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