I’m sharing my Simple Ratatouille Recipe where paper-thin slices of eggplant, zucchini, and tomato are layered over a garlicky tomato sauce in a tight spiral and roasted until perfectly tender, meant to be served with crusty bread.

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I still get a little thrill when I see those concentric circles of thin vegetables nestle into a pool of crushed tomatoes. There’s something stubbornly elegant about eggplant peeking through, even when my slices aren’t perfect.

Folks always tell me it’s the Best Ratatouille Recipe they’ve tried, or they want my Ratatouille Sauce Recipe like it’s a treasure map. I don’t claim perfection, just a stubborn devotion to color and texture.

It’s the kind of dish that makes you curious, makes you reach for a fork and wonder what small twist you could add next.

Ingredients

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Extra virgin olive oil: heart healthy monounsaturated fats, adds richness and silky mouthfeel.
Eggplant: low calorie, high fiber, mild bitter and salty notes when roasted, soak up flavors.
Zucchini: hydrating, low carb, adds gentle sweetness and crisp texture when baked or grilled.
Tomatoes: rich in vitamin C and lycopene, bright acidity and natural sweetness, it deepens sauce.
Garlic: potent, low calorie, sulfur compounds give savory punch and gentle sweetness roasted.
Basil: fresh aromatic herb, vitamin K, bright peppery sweet notes that lifts the whole dish.
Onion: adds sweetness when caramelized, small amounts of fiber and quercetin antioxidants.

Ingredient Quantities

3 tablespoons extra virgin olive oil, divided

1 small yellow onion finely chopped

3 garlic cloves minced

1 (28 ounce) can crushed tomatoes

1 tablespoon tomato paste (optional)

1 teaspoon sugar (optional)

1 teaspoon herbes de Provence or 1 teaspoon dried thyme

Salt and freshly ground black pepper to taste

1 medium eggplant about 1 pound thinly sliced

2 medium zucchini thinly sliced

1 medium yellow squash thinly sliced

3 ripe tomatoes medium thinly sliced

6 to 8 fresh basil leaves torn

2 tablespoons chopped fresh parsley or chives for garnish (optional)

How to Make this

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1. Preheat oven to 375 F (190 C). Lightly oil a 9 inch baking dish with 1 tablespoon of the olive oil.

2. Slice the eggplant zucchini yellow squash and tomatoes very thinly, about 3 mm if you can. If you want less bitter eggplant sprinkle the slices with a little salt and let them sit on paper towels 20 to 30 minutes then rinse and pat dry. Dont worry if slices arent all perfectly even.

3. Make the tomato base heat 1 tablespoon olive oil in a skillet over medium heat. Add the chopped onion and cook until soft about 5 minutes then add the minced garlic and cook 30 seconds. Pour in the 28 ounce can crushed tomatoes add the tomato paste if using and the teaspoon sugar if using, stir in the herbes de Provence or dried thyme and season with salt and pepper. Let simmer gently 10 to 15 minutes to thicken and taste for seasoning.

4. Spread the tomato sauce in an even layer on the bottom of the prepared dish about 1 4 inch deep so it holds the veg and season lightly with salt and pepper.

5. Arrange the slices standing up and overlapping in the dish in whatever pattern fits you circular rows or straight lines, keep the colors mixed as you go for a pretty look. Tuck a few torn basil leaves into the layers as you go for little pockets of herb.

6. Drizzle the remaining 1 tablespoon olive oil over the top and sprinkle a little extra salt and pepper across the vegetables. If you like a glossy finish brush the tops with oil using a silicone brush its quick and easy.

7. Cover the dish with a round of parchment paper cut to fit or use foil and bake covered for 35 to 45 minutes until the vegetables are tender when pierced with a fork.

8. Remove the cover and bake another 10 to 15 minutes to let the edges caramelize and any excess liquid reduce. Watch it near the end so the tomatoes dont burn.

9. Let the ratatouille rest 10 minutes after you take it out then garnish with the torn basil and the chopped parsley or chives drizzle a little extra virgin olive oil if you want and serve with crusty bread.

Equipment Needed

1. Oven set to 375 F (190 C)
2. 9 in baking dish, lightly oiled
3. Large skillet or frying pan for the tomato base
4. Sharp chef’s knife or mandoline if you want very thin slices
5. Cutting board
6. Can opener for the 28 ounce can of crushed tomatoes
7. Measuring spoons (tsp and tbsp) and a tablespoon measure for the oil/sugar
8. Silicone or pastry brush plus a wooden spoon or spatula for stirring
9. Parchment paper or foil and paper towels for salting/draining the eggplant

FAQ

Q: Can I make this ahead of time? A: Yes, make the tomato sauce a day ahead and store in the fridge. You can also assemble it and refrigerate covered for up to 24 hours before baking, just add a few extra minutes in the oven.

Q: Do I need to peel the vegetables? A: No, leave the skins on for color and texture unless your eggplant has a thick skin, then peel just the tough parts.

Q: How thin should the slices be? A: About 1/8 inch thick is ideal, they cook evenly and look pretty. A mandoline makes this quick but a sharp knife works fine.

Q: Why do people salt eggplant? A: Salting draws out extra moisture and any slight bitterness, which helps keep the dish from getting soggy. If your eggplant seems fine you can skip salting.

Q: Can I use only fresh tomatoes instead of canned? A: Yes if they are very ripe and meaty. If they are watery you might need to simmer them down first so the base isn't too loose.

Q: How should I store leftovers and how long will they last? A: Keep leftovers in an airtight container in the fridge for 3 to 4 days. Reheat in the oven or microwave until hot. The texture changes if you freeze it, so freeze the sauce separately if possible.

Ratatouille (Layered) Recipe Substitutions and Variations

Eggplant: portobello or cremini mushrooms (similar meaty texture), thinly sliced butternut or sweet potato (sweeter, roasts well), roasted red bell peppers (for a smoky tender bite)
Crushed tomatoes: tomato passata or puree (same smooth texture), canned diced tomatoes blitzed in a blender, fresh ripe tomatoes peeled and cooked down until saucy
Herbes de Provence or dried thyme: Italian seasoning, dried oregano plus a pinch of dried rosemary, or fresh thyme/rosemary mix
Extra virgin olive oil: avocado oil or grapeseed oil (higher smoke point), light olive oil, or melted butter/clarified butter for a richer flavor

Pro Tips

– Salt the eggplant ahead of time and dont skimp, I usually salt for 30 to 40 minutes then rinse and pat dry, it firms them up and stops the slices from turning into soggy sponges so they actually hold their shape.

– Make the tomato base a little thicker than you think you need, vegetables will shed water as they bake so simmer the sauce longer or add a spoon of tomato paste, this keeps the dish from getting watery and concentrates the flavor.

– If your slices arent even dont freak out, use a mandoline if you have one or just mix thicker slices with thinner ones so everything finishes around the same time, and tuck basil between layers for little bursts of herb instead of tossing it all on top.

– Bake covered so the veggies steam all the way through then uncover at the end to get those nice browned edges, and let it rest 10 minutes after coming out of the oven so the juices settle and it slices nicer.

Ratatouille (Layered) Recipe

Recipe by Nicky Smith

0.0 from 0 votes

Servings

servings

Calories

134

kcal

Equipment: 1. Oven set to 375 F (190 C)
2. 9 in baking dish, lightly oiled
3. Large skillet or frying pan for the tomato base
4. Sharp chef’s knife or mandoline if you want very thin slices
5. Cutting board
6. Can opener for the 28 ounce can of crushed tomatoes
7. Measuring spoons (tsp and tbsp) and a tablespoon measure for the oil/sugar
8. Silicone or pastry brush plus a wooden spoon or spatula for stirring
9. Parchment paper or foil and paper towels for salting/draining the eggplant

Ingredients

3 tablespoons extra virgin olive oil, divided
1 small yellow onion finely chopped
3 garlic cloves minced
1 (28 ounce) can crushed tomatoes
1 tablespoon tomato paste (optional)
1 teaspoon sugar (optional)
1 teaspoon herbes de Provence or 1 teaspoon dried thyme
Salt and freshly ground black pepper to taste
1 medium eggplant about 1 pound thinly sliced
2 medium zucchini thinly sliced
1 medium yellow squash thinly sliced
3 ripe tomatoes medium thinly sliced
6 to 8 fresh basil leaves torn
2 tablespoons chopped fresh parsley or chives for garnish (optional)

Directions

Preheat oven to 375 F (190 C). Lightly oil a 9 inch baking dish with 1 tablespoon of the olive oil.
Slice the eggplant zucchini yellow squash and tomatoes very thinly, about 3 mm if you can. If you want less bitter eggplant sprinkle the slices with a little salt and let them sit on paper towels 20 to 30 minutes then rinse and pat dry. Dont worry if slices arent all perfectly even.
Make the tomato base heat 1 tablespoon olive oil in a skillet over medium heat. Add the chopped onion and cook until soft about 5 minutes then add the minced garlic and cook 30 seconds. Pour in the 28 ounce can crushed tomatoes add the tomato paste if using and the teaspoon sugar if using, stir in the herbes de Provence or dried thyme and season with salt and pepper. Let simmer gently 10 to 15 minutes to thicken and taste for seasoning.
Spread the tomato sauce in an even layer on the bottom of the prepared dish about 1 4 inch deep so it holds the veg and season lightly with salt and pepper.
Arrange the slices standing up and overlapping in the dish in whatever pattern fits you circular rows or straight lines, keep the colors mixed as you go for a pretty look. Tuck a few torn basil leaves into the layers as you go for little pockets of herb.
Drizzle the remaining 1 tablespoon olive oil over the top and sprinkle a little extra salt and pepper across the vegetables. If you like a glossy finish brush the tops with oil using a silicone brush its quick and easy.
Cover the dish with a round of parchment paper cut to fit or use foil and bake covered for 35 to 45 minutes until the vegetables are tender when pierced with a fork.
Remove the cover and bake another 10 to 15 minutes to let the edges caramelize and any excess liquid reduce. Watch it near the end so the tomatoes dont burn.
Let the ratatouille rest 10 minutes after you take it out then garnish with the torn basil and the chopped parsley or chives drizzle a little extra virgin olive oil if you want and serve with crusty bread.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.