Baked Ratatouille with Tomatoes, Zucchini & Eggplant
This oven-baked ratatouille layers tender zucchini, eggplant, and tomatoes over a light garlic–herb tomato base, then roasts until the vegetables are meltingly soft and beautifully caramelized. It’s rustic, comforting, and full of Mediterranean sunshine—perfect as a main or side.
Prep time: 20 minutes
Cooking time: 45–50 minutes
Total time: ~1 hour 10 minutes
Serves: 4–6
Ingredients
Vegetables
1 large eggplant
2 medium zucchini
3–4 ripe tomatoes
1 medium onion, finely chopped
3 cloves garlic, minced
Tomato Base
1 cup crushed tomatoes or passata
2 tbsp olive oil
Salt, to taste
Black pepper, to taste
1 tsp dried thyme or oregano
For Baking & Finishing
2 tbsp olive oil
Fresh basil or parsley, chopped
Optional: grated Parmesan or crumbled feta
Instructions
1. Prepare the Vegetables
Preheat oven to 190°C (375°F).
Slice eggplant, zucchini, and tomatoes into thin, even rounds.
2. Make the Base
In a bowl, mix crushed tomatoes, olive oil, garlic, onion, salt, pepper, and dried herbs.
Spread evenly in the bottom of a baking dish.
3. Assemble the Ratatouille
Arrange sliced vegetables upright in alternating layers over the tomato base.
Drizzle with olive oil and sprinkle lightly with salt and pepper.
4. Bake
Cover loosely with foil and bake for 30 minutes.
Remove foil and bake another 15–20 minutes until vegetables are tender and lightly browned.
5. Finish & Serve
Rest for 5 minutes.
Garnish with fresh herbs and optional cheese.
Tips for Best Results
Slice vegetables evenly for uniform cooking.
Salt eggplant lightly and rest 10 minutes if very bitter.
Use ripe tomatoes for natural sweetness.
Add a splash of vegetable stock if dish looks dry.
Serving Suggestions
As a vegetarian main with crusty bread
As a side for grilled chicken or fish
Over pasta, polenta, or couscous
With a spoon of ricotta or yogurt on top
Frequently Asked Questions
Can I make this ahead?
Yes—it tastes even better the next day.
Can I freeze ratatouille?
Yes—cool completely and freeze up to 2 months.
Is this dish vegan?
Yes, unless you add cheese.
Can I add bell peppers?
Absolutely—slice thin and layer with the other vegetables.
Nutritional Information
Calories: 190 kcal
Protein: 4 g
Fat: 11 g
Carbohydrates: 18 g
Fiber: 6 g