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.

No additional tips available.

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

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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.

Baked Ratatouille

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