Name: Baked Ratatouille with Tomatoes, Zucchini, and Eggplant Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: French
Ingredients: 1 cup tomato sauce or crushed tomatoes; 2 medium zucchini; 2 medium tomatoes (Roma or vine); 2 small eggplants (Japanese or Italian); 3 tablespoons olive oil; 3 cloves garlic, minced; 1 teaspoon fresh thyme or Herbs de Provence; 1 teaspoon salt; ½ teaspoon black pepper

Description

This Baked Ratatouille recipe features a vibrant medley of zucchini, tomatoes, and eggplant arranged beautifully and baked to tender perfection in a savory tomato sauce base. Enhanced with garlic, thyme, and olive oil, this classic French Provençal vegetable dish is a wholesome, flavorful option perfect for a healthy, comforting meal.

Ingredients

Scale

Base

1 cup tomato sauce or crushed tomatoes

Vegetables

2 medium zucchini
2 medium tomatoes (Roma or vine)
2 small eggplants (Japanese or Italian)

Seasoning

3 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon fresh thyme or Herbs de Provence
1 teaspoon salt
½ teaspoon black pepper

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Instructions

Prepare the base: Spread the tomato sauce or crushed tomatoes evenly across the bottom of a baking dish to create a flavorful base layer for the vegetables.
Slice the vegetables: Using a sharp knife or a mandoline, slice the zucchini, eggplant, and tomatoes into uniform 1/8-inch thick rounds to ensure even cooking.
Arrange the vegetables: Place the vegetable slices standing slightly upright in an alternating, spiral or row pattern—zucchini, tomato, eggplant—to create an attractive layered presentation.
Season the dish: Sprinkle the minced garlic evenly over the arranged vegetables. Drizzle the olive oil on top and season with fresh thyme or Herbs de Provence, salt, and black pepper for balanced flavor.
Cover and bake: Cover the dish with foil and bake in a preheated oven at 375°F (190°C) for 35 minutes to allow the vegetables to steam and soften.
Uncover and finish baking: Remove the foil and continue baking uncovered for an additional 15–20 minutes until the vegetables are tender and edges are lightly browned.
Rest and serve: Let the ratatouille rest for 10 minutes to set. Garnish with fresh herbs if desired and serve warm as a side or main dish.

Notes

Use a mandoline slicer for uniform vegetable slices to ensure even cooking and an elegant presentation.
Herbs de Provence can be substituted with any fresh herbs like rosemary or oregano if preferred.
This dish pairs wonderfully with crusty bread, rice, or as a side to grilled meats.
For a vegan and gluten-free meal, ensure the tomato sauce contains no added sugars or thickeners.
Leftovers can be stored covered in the refrigerator for up to 3 days and reheated gently.