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Ratatouille Recipe

Honestly, if it weren’t for that Disney movie about the rat, I doubt my kids would have been so eager to try my ratatouille recipe. But once they did, they were delighted, and now it’s a dish I love to make when I feel like we should have something meatless. Made with a bounty of fresh, colorful vegetables, you’ll love the garden-fresh flavors in this tasty meal!
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Course Main Course
Cuisine French
Servings 5
Calories 147 kcal

Equipment

  • 10-inch non-stick sauté pan
  • 2-quart Baking Dish

Ingredients
  

  • 4 tbsp Olive oil divided
  • 4 Garlic cloves minced
  • 1/2 Small onion chopped
  • 1/3 cup Carrot shredded
  • 14 oz crushed Tomatoes
  • 2 tsp dried Basil
  • 1/2 tsp dried Parsley
  • 1 small Eggplant sliced into 1/8-inch thick circles
  • 2 small Zucchini sliced into 1/8-inch thick circles
  • 3 Roma tomatoes sliced into 1/8-inch thick circles
  • Salt to taste
  • Black pepper to taste

Instructions
 

Preheat the Oven:

  • Set your oven to 375°F (190°C).

Prepare the Sauce:

  • In a large non-stick sauté pan, heat 2 tablespoons of olive oil over medium-high heat.
  • Add the onion, garlic, and carrot, and cook until tender, about 5 minutes.
  • Stir in the crushed tomatoes, basil, and parsley. Simmer for 15 minutes, allowing the sauce to thicken. Taste and season with salt and pepper.

Assemble the Dish:

  • Pour the tomato sauce into a 2-quart baking dish, spreading it evenly across the bottom.
  • Arrange the sliced vegetables in a circular pattern, standing upright over the sauce. Alternate between the eggplant, zucchini, and Roma tomatoes for a colorful display.
  • Brush the vegetables with the remaining 2 tablespoons of olive oil.

Bake the Ratatouille:

  • Cover the baking dish with foil and bake for 30 minutes.
  • Uncover and continue baking for an additional 15-20 minutes, or until the vegetables are tender.

Serve:

  • Serve immediately, garnished with fresh herbs if desired. Enjoy the vibrant, fresh flavors of this classic dish!

Notes

  • For the best texture and flavor, use fresh, firm vegetables. Eggplant, zucchini, and tomatoes that are slightly underripe will hold up better during baking and maintain their shape.
  • Feel free to customize the seasoning to your taste. Fresh herbs like thyme, rosemary, or even a pinch of red pepper flakes can add extra depth to the dish. You can also layer the vegetables with additional garlic or a sprinkle of cheese for a richer flavor.