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Homemade Classic French Ratatouille
Laura

Homemade Classic French Ratatouille

A colorful French vegetable dish made with eggplant, zucchini, tomatoes, peppers, onions, garlic, olive oil, and herbs.
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Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: French
Calories: 270
Ingredients Equipment Method Notes

Ingredients
  

  • 2 small eggplants thinly sliced
  • 2 medium zucchini thinly sliced
  • 5 ripe tomatoes thinly sliced
  • 2 red onions one diced and one sliced
  • 1 yellow bell pepper half diced and half sliced
  • 3 cloves garlic minced
  • 400 grams crushed tomatoes
  • 5 tablespoons olive oil divided
  • 2 tablespoons fresh basil chopped
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • salt and freshly ground black pepper to taste

Equipment

  • Large oven-safe skillet
  • Chef's knife
  • Cutting board
  • Measuring spoons
  • Aluminum foil

Method
 

  1. Preheat the oven to 200°C / 390°F.
  2. Slice the eggplant, zucchini, tomatoes, onion, and bell pepper into thin, similar-sized rounds.
  3. Heat two tablespoons of olive oil in an oven-safe skillet. Sauté the diced onion and diced bell pepper for 5 to 7 minutes.
  4. Add garlic, thyme, oregano, salt, and pepper. Cook for 1 minute, then add the crushed tomatoes and simmer for 10 minutes.
  5. Stir in the fresh basil and arrange the sliced vegetables over the sauce in alternating rows or a circular pattern.
  6. Mix the remaining olive oil with the last garlic clove, salt, and pepper. Drizzle over the vegetables.
  7. Cover and bake for 40 minutes. Uncover and bake for another 15 to 20 minutes, until tender and lightly browned.
  8. Rest for 5 minutes, then serve warm with bread, rice, couscous, or polenta.

Notes

  • Use vegetables with similar diameters for even cooking.
  • Store leftovers in the refrigerator for up to 4 days.
  • Bake uncovered longer if the sauce appears watery.