Baked Ratatouille Recipe

Name: Baked Ratatouille
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large eggplant, cut into 1/2-to 1-inch pieces; Salt and freshly ground pepper; Extra-virgin olive oil (about 1 cup); 3 thyme sprigs; 3 zucchini, cut into 1/2-to 1-inch pieces; 1 large yellow onion, cut into 1/2-to 1-inch pieces; 8 garlic cloves, 3 crushed and 5 finely chopped; 4 whole sprigs fresh thyme; 1 cup olive oil; 1 roasted red bell pepper, cut into 1/2-to 1-inch pieces; 1 roasted green bell pepper, cut into 1/2-to 1-inch pieces; 4 tomatoespeeled, seeded and diced; 1 tablespoon herbes de Provence; Basil leaves, cut into chiffonade (optional); Freshly grated Parmigiano-Reggiano cheese (optional)

Servings: persons

1 large eggplant, cut into 1/2-to 1-inch pieces
Salt and freshly ground pepper
Extra-virgin olive oil (about 1 cup)
3 thyme sprigs
3 zucchini, cut into 1/2-to 1-inch pieces
1 large yellow onion, cut into 1/2-to 1-inch pieces
8 garlic cloves, 3 crushed and 5 finely chopped
4 whole sprigs fresh thyme
1 cup olive oil
1 roasted red bell pepper, cut into 1/2-to 1-inch pieces
1 roasted green bell pepper, cut into 1/2-to 1-inch pieces
4 tomatoespeeled, seeded and diced
1 tablespoon herbes de Provence
Basil leaves, cut into chiffonade (optional)
Freshly grated Parmigiano-Reggiano cheese (optional)

1
Preheat the oven to 300.
2
In a large skillet, season the eggplant with salt and pepper and saute in olive oil with 1 thyme sprig and 1 crushed garlic clove until softened.
3
Discard the garlic clove and thyme sprig.
4
Transfer the eggplant to a cast iron cocotte medium baking dish.
5
In the same skillet, saute the zucchini with a thyme sprig and crushed garlic clove in olive oil until softened.
6
Discard the garlic and thyme and add the zucchini to the eggplant.
7
Repeat with the onion and another thyme sprig and garlic clove.
8
Add the roasted red and green pepper.
9
tomatoes, finely chopped garlic and herbes de Provence to the cocotte and stir gently to mix.
10
Season to taste with salt and pepper.
11
Add a few glugs of olive oil if the ratatouille seems dry.
12
Cover and bake for 45 minutes to 1 hour.
13
Top with basil and parmesan and serve hot, warm or at room temperature.

1068

kcal

Calories

Fat

121

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 large eggplant, cut into 1/2-to 1-inch pieces, Salt and freshly ground pepper, Extra-virgin olive oil (about 1 cup), 3 thyme sprigs, and more.

Yes, Baked Ratatouille falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Ratatouille

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions