Layers of thinly sliced eggplant, zucchini, tomatoes, and onion set over a velvety sauce of roasted peppers and tomatoes make for a bright, light ratatouille with a deep Mediterranean aroma. Minimal technique, maximum flavor — an excellent way to prepare a wholesome vegetable dish for weeknights or for serving a crowd.
Ingredients
Pepper and tomato sauce
- Onion — 1 | 1 onion
- Tomatoes — 2 | 2 tomatoes
- Red bell peppers — 2 | 2 peppers
- Garlic — 3 to 5 cloves | 3–5 cloves
- Fresh basil leaves — 1 handful | 1 handful
- Salt — to taste
- Black pepper — to taste
Vegetable layering
- Onion — 2 | 2 onions
- Tomatoes — 2 | 2 tomatoes
- Eggplants — 2 | 2 eggplants
- Zucchini — 2 | 2 zucchini
- Olive oil — for sautéing and drizzling
Step-by-step recipe
- Roast the peppers: preheat the oven broiler to 425°F | 220°C. Arrange the peppers on a baking sheet and roast for 12 to 15 minutes, turning as needed, until the skins are charred. Transfer to a bag or cover, let cool, then peel, remove the seeds, and slice the flesh.
- Make the sauce: heat a little olive oil in a skillet and sauté the finely chopped onion and garlic for 5 to 7 minutes, until softened.
- Add the chopped tomatoes and cook for another 5 to 7 minutes, until they break down.
- Add the roasted peppers, season with salt and black pepper, stir in the chopped basil, and simmer for 5 minutes.
- Blend the sauce until smooth, then spread it in a baking dish and level the surface.
- Slice the eggplants, zucchini, tomatoes, and onion into thin 3 to 4 mm rounds.
- Arrange the vegetables over the sauce, overlapping them neatly in rows.
- Season with salt and black pepper, then drizzle with olive oil. Cover the dish with foil or a lid.
- Bake at 356°F | 180°C for about 40 minutes, until the vegetables are tender. If desired, remove the foil and brown for another 5 to 10 minutes. Let the ratatouille rest for 10 minutes before serving.
Nutritional value per serving
| Calories | ≈ 150 kcal |
| Protein | ≈ 4 g |
| Fat | ≈ 9 g |
| Carbohydrates | ≈ 16 g |
| Fiber | ≈ 5 g |
| Sodium | ≈ 350 mg |
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
Tips and variations
- Slicing matters: aim for 3 to 4 mm slices so the vegetables cook evenly and hold their shape.
- You can roast the peppers ahead of time: keep the peeled peppers in the refrigerator for up to 3 days in oil with a pinch of salt.
- For extra aromatics, add a sprig of thyme or a pinch of dried oregano to the sauce while it simmers.
- Switch up the onion: sweet onion or red onion works well in the layers, bringing a softer, sweeter flavor.
- Serving: delicious as a warm side with fish or chicken, or as a standalone dish with bread or polenta.
FAQ
Can ratatouille be made in a skillet?
Yes. Simmer the sauce first, then arrange the vegetable rounds in a heavy skillet, cover, and cook over low heat for 25 to 35 minutes until tender. Make sure the sauce does not reduce too far.
How do I prepare ratatouille ahead of time and reheat it?
Assemble the dish in the baking dish and cover it; it will keep in the refrigerator for up to a day. Bake it according to the recipe before serving. Reheat finished ratatouille under foil at 320°F | 160°C for 10 to 15 minutes.
What can I use instead of eggplant or zucchini?
Eggplant can be partially replaced with bell pepper or thinly sliced pumpkin, while zucchini can be swapped for thin rounds of summer squash or yellow squash. The key is to keep the slices evenly thin.