Ratatouille is a timeless French vegetable bake that celebrates fresh produce and simple seasoning. Thinly sliced vegetables are layered over a rich, slow-cooked tomato and bell pepper sauce, then baked gently to create a comforting, flavourful dish that’s both rustic and elegant.

What is Ratatouille?

Ratatouille is a traditional dish from Provence, France, made by baking seasonal vegetables like eggplant, zucchini, and tomatoes over a deeply flavoured tomato-based sauce until tender and aromatic.

Main Ingredient of Ratatouille:

• Eggplant – 1 medium

• Tomato – 2 large

• Green Zucchini – 1

• Yellow Zucchini – 1

• Crushed Tomatoes – 1 cup

• Red Bell Pepper – 1 medium

• Onion – 1 small

• Garlic – 6–8 cloves

• Fresh Basil – as required

• Olive Oil – as required

• Salt – to taste

• Black Pepper – to taste

Meyer Pre-Seasoned Cast iron Frypan/Skillet single handle, 26cm

What Is So Special About Ratatouille?

Ratatouille stands out for its balance of simplicity and technique. The sauce adds depth, while slow baking allows the vegetables to soften naturally and develop sweetness without losing structure.

Quick and Easy Ratatouille

With basic chopping, blending, and baking, ratatouille comes together effortlessly. Once assembled, the oven does most of the work, making it ideal for both home cooking and professional kitchens.

How to make Ratatouille

•  Prepare the Sauce
  Heat olive oil in a pan. Sauté chopped onion until soft. Add garlic and cook until aromatic. Add red bell pepper and cook till tender. Stir in crushed tomatoes, salt, and black pepper. Simmer until thick. Blend smooth.

•  Prepare Vegetables
  Slice eggplant, tomato, green zucchini, and yellow zucchini into thin, even rounds.

•  Assemble
  Spread sauce evenly in a cast iron pan. Arrange vegetables upright in an overlapping pattern. Add basil between layers.

•  Bake Covered
  Drizzle olive oil, cover tightly, and bake at 180°C for 30 minutes.

•  Bake Uncovered & Finish
  Uncover and bake for another 10 minutes until tender and lightly roasted. Top with garlic, olive oil, and basil.

Expert Tips

1. Uniform slicing ensures even cooking and clean presentation.

2. Rest the dish for 5 minutes after baking for better flavour and structure.

Recipe Card

Ratatouille

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Category

Main / Side Dish

Servings

3

Prep Time

15 minutes

Cook Time

40 minutes

Calories

350

Classic French Ratatouille recipe with layered vegetables baked over a rich tomato and bell pepper sauce. Healthy, colourful, and full of flavour.

Author:

Samridh

Ingredients

• ● Eggplant – 1

• ● Tomato – 2
• ● Green Zucchini – 1
• ● Yellow Zucchini – 1
• ● Crushed Tomatoes – 1 cup
• ● Red Bell Pepper – 1
• ● Onion – 1
• ● Garlic – 6–8 cloves
• ● Basil – as required
• ● Olive Oil – as required
• ● Salt & Black Pepper – to taste

Directions

1. ● Heat olive oil, sauté onion and garlic until fragrant

2. ● Add red bell pepper and cook till soft
3. ● Add crushed tomatoes, salt, and pepper; simmer and blend smooth
4. ● Spread sauce evenly in a cast iron pan
5. ● Layer sliced eggplant, tomato, and zucchini alternately
6. ● Add basil between layers and drizzle olive oil
7. ● Cover and bake at 180°C for 30 minutes
8. ● Uncover and bake for 10 minutes
9. ● Finish with garlic, olive oil, and basil
10. ● Serve hot

Recipe Note

For best results, use ripe vegetables and good-quality olive oil. Ratatouille tastes even better after resting, making it ideal for make-ahead service.