Ratatouille is a wonderful dish that features beautifully layered vegetables baked on top of a delicious tomato sauce and topped with seasoned olive oil!

Ratatouille never ceases to amaze me. We’re talking about both the movie and the dish. Okay seriously, how great is the movie though?

Ahem, let’s get back on track. We’re talking all about ratatouille today; the dish. It is an inviting and sophisticated dish. It’s vibrant, beautifully presented, and looks much harder to make than it actually is. 

I remember the first time I even thought about making ratatouille. Oy, I was so overwhelmed. There was no way these evenly sliced veggies, arranged in such a neat way, were easy to make. I wasn’t buying it. But then I mustered up enough courage, took the plunge, and bought the ingredients I needed. And boy was I surprised. 

Here’s the good news: 

This ratatouille dish is impressive, but it’s quite simple to make! 

The bad news:

This dish probably won’t last long. For some humble veggies, they do come together to make an incredible dish. Take a bow guys, you did well. Yes, I talk to my veggies. Don’t we all?

The eggplant, zucchini, and tomato, arranged in a circular pattern and topped with seasoned olive oil are pretty great in itself. But when you bake that on top of a delicious tomato sauce made from fresh tomatoes, onions, red pepper, garlic, and parsley, it becomes out of this world.

All you need is a thick, crusty piece of bread and you’ve got the ultimate veggie dish to cozy up to! Bon appetit!

What do I need to make this recipe?

• 1 eggplant
• 1 zucchini
• 5-6 tomatoes
• 2-3 garlic cloves
• 2 stems parsley
• 3 Tbsp extra virgin olive oil
• salt
• pepper

What do I need to make the sauce?

*You can substitute the fresh tomatoes with a can of organic 14oz tomatoes in sauce. 

• 6-8 tomatoes (depending on the size)
• 1 onion
• 1 red bell pepper
• 2 Tbsp extra virgin olive oil
• 1/2 tsp sugar
• salt to taste
• pepper to taste
• 1 garlic clove
• 2 steams fresh parsley

How to make Ratatouille:

• Wash and slice 1 eggplant, add a pinch of salt, and set aside.

• Wash and slice 1 zucchini (you can use two if they are small).
• Wash and slice 4-5 tomatoes.

Tomato Sauce:

• If you are using fresh tomatoes: Boil a pot of water, add tomatoes, and let boil for 3 minutes. Peel the skin off the tomatoes and pureė in a food processor or just chop. 

• Peel and chop 1 onion.
• In a pan heat up 2 Tablespoons of extra virgin olive oil. Add in the chopped tomatoes until it starts to brown up; stirring occasionally.
• Chop 1 red bell pepper, add to the onions. Simmer for another 2-3 minutes.
• Add puréed tomatoes to the onion. Also, add 1 minced garlic clove and 2 stems of fresh parsley chopped.
• Turn heat off. Salt and pepper to taste.

Putting it all together:

• Preheat your oven to 350F.
• Pour tomato sauce on the bottom of a shallow oven-safe casserole dish.
• Arrange sliced eggplant, zucchini, and tomatoes in a circular pattern.
• In a small dish, add 2 stems of chopped parsley, 2-3 garlic cloves minced, 2 Tablespoons of extra virgin olive oil, and 1/2 teaspoon of salt. Mix and pour on top of the arranged vegetables.

• Cover dish with lid or parchment paper. Bake for 1 hour.
• Let ratatouille cool down for few minutes,  Enjoy!

Other vegetable recipes to enjoy:

• One Pot Vegetable Soup
• Sauteed Pan Chicken and Vegetables
• Broccoli Fritters with Honey- Mustard Sauce

Equipment I Used

Ratatoullie

A beautiful dish coming together with fresh vegetables to make a nutrisous meal.

Print Recipe Pin Recipe

Prep Time 30 mins

Baking Time 1 hr

Total Time 1 hr 30 mins

Course dinner, lunch, Main Course

Cuisine French

Servings 4

Calories 285 kcal

Equipment

• Knife
• Cutting board
• food processor
• saucepan
• oven safe dish
• garlic press

Ingredients

  

1x2x3x

• 1 eggplant sliced
• 1 zucchini sliced
• 5 tomatoes sliced
• 3 garlic minced
• 2 stems parsley chopped
• 3 Tbsp extra virgin olive oil
• salt to taste
• pepper to taste

for the Sauce

• 7 tomatoes boiled, peeled
• 1 onion chopped
• 1 red bell pepper chopped
• 2 Tbsp extra virgin olive oil
• ½ tsp sugar
• salt to taste
• pepper to taste
• 1 garlic clove minced
• 2 stems fresh parsley chopped

Instructions

 

• Wash and slice 1 eggplant, add a pinch of salt and set aside.
  
• Wash and slice 1 zucchini (you can use two if one is too small).
• Wash and slice 5 tomatoes.
  

Tomato Sauce

• If you are using fresh tomatoes: Boil a pot of water, add tomatoes, and let boil for 3 minutes. Peel the skin off the tomatoes and puree in a food processor or just chop.
  
• Peel and chop 1 onion.
• In a pan heat up 2 Tbsp of extra olive oil. Add in the chopped tomatoes until it starts to brown up; stirring occasionally. Chop 1 red bell pepper, add tot he onions. Simmer for another 2-3 minutes.
• Add puree tomatoes to the onion. Also add 1 minced garlic clove and 2 steams of fresh parsley chopped.
• Turn heat off. Salt and pepper to taste.
  

Putting it all together:

• Preheat your oven to 350F.
• Pour tomato sauce on the bottom of a shallow oven-safe casserole dish.
• Arrange sliced eggplant, zucchini, and tomatoes in a circular pattern.
• In a small dish, add 2 stems of chopped parsley, 2-3 garlic cloves minced, 2 Tbsp of extra virgin olive oil, and 1/2 teaspoon of salt. Mix and pour on top of the arranged vegetables.
  
• Cover dish with lid or parchment paper. Bake for 1 hour.
• Let ratatouille cool down for few minutes. Enjoy!
  

Nutrition

Nutrition Facts

Ratatoullie

Amount Per Serving

Calories 285 Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 3g19%

Sodium 28mg1%

Potassium 1377mg39%

Carbohydrates 29g10%

Fiber 9g38%

Sugar 18g20%

Protein 6g12%

Vitamin A 4214IU84%

Vitamin C 104mg126%

Calcium 65mg7%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword carrot, dill, dinnner, french, green onion, healthy, lunch, main course, main dish, ratatoullie, vegan, vegetable, Vegetarian

Tried this recipe?Let us know in the comments how it was!