Ratatouille Recipe

Wash and slice

Preheat oven to 190°C (375°F) if you plan to roast at the end. Wash all vegetables. Trim ends of eggplant, zucchini and squash. Slice eggplant, zucchini, yellow squash, and tomatoes into 1/4-inch (6 mm) rounds. Core and thinly slice the bell peppers into strips or rings about 1/4-inch thick. Peel and thinly slice the red onion. Mince the garlic cloves and finely chop the onion for the sauce.

To reduce eggplant bitterness and excess moisture (optional), sprinkle the eggplant slices lightly with 1/2 tsp salt and let sit in a colander for 15 minutes, then pat dry with paper towels.

Sweat aromatics

In a medium skillet or saucepan, heat 3 tbs olive oil over medium heat. Add the finely chopped onion (from the sauce ingredients) and a pinch of salt. Cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add the minced garlic and cook for 30–45 seconds until fragrant.

Add tomato elements

Stir in 2 tbs tomato paste and cook for 1–2 minutes to mellow the acidity. Add the 400 g canned crushed tomatoes, dried thyme, dried oregano, bay leaf, and 1 tsp sugar if using. Bring to a gentle simmer, reduce heat to low, and cook uncovered for 10–12 minutes to thicken slightly, stirring occasionally. Taste and season with 1/2 tsp of the salt and 1/4 tsp black pepper; adjust later.

Remove bay leaf and transfer the sauce into the bottom of a large ovenproof baking dish (about 9x13 inches / 23x33 cm) or a round gratin dish. Spread into an even layer.

Arrange vegetables

Working around the dish, arrange the sliced vegetables on top of the sauce in an alternating pattern (eggplant, zucchini, yellow squash, tomato, bell pepper, onion) in overlapping rows or a spiral so they fit snugly. Pack them tightly but without crushing. Continue until the dish is covered.

Season

Drizzle 1 tbs olive oil evenly over the arranged vegetables. Sprinkle the remaining 1 tsp salt, remaining 3/4 tsp black pepper, and 1 tsp herbes de Provence (or dried basil) evenly over the top. Scatter torn basil leaves and chopped parsley lightly across the surface.

Bake

Cover the dish tightly with aluminum foil and bake in the preheated oven at 190°C (375°F) for 30 minutes. Remove foil and continue baking for another 20–25 minutes, until vegetables are tender and edges begin to brown.

Alternative stovetop

Or, for a braised version, layer vegetables in a large wide skillet on top of the sauce, cover tightly with a lid, and simmer on low for 30–40 minutes until tender, stirring gently once or twice to prevent sticking.

Remove from oven and let rest 5–10 minutes. Taste and adjust seasoning with extra salt and pepper if needed. Drizzle a little extra olive oil (about 1 tbs) over the top and sprinkle optional grated Parmesan or Pecorino (2 tbs) if using. Garnish with remaining fresh basil leaves and a little chopped parsley.

Serve warm or at room temperature as a main with crusty bread, polenta, or rice, or as a side to grilled meats. Leftovers keep refrigerated for 3–4 days and reheat gently.