Homemade Classic French Ratatouille (Printable Version)
Colorful French ratatouille, oven-baked with eggplant, zucchini, tomatoes, and fresh herbs. Naturally plant-based.
# Ingredients:
→ Vegetables
01 -
2 small eggplants
02 -
2 zucchini
03 -
6 tomatoes
04 -
2 red onions
05 -
1 yellow bell pepper
→ Sauce
06 -
2 tbsp olive oil
07 -
1 red onion
08 -
1 red bell pepper
09 -
5 cloves garlic
10 -
Salt and pepper to taste
11 -
¼ tsp dry oregano
12 -
¼ tsp dry thyme
13 -
700 grams crushed tomatoes
14 -
2 tbsp fresh basil
→ Herb dressing
15 -
5 tbsp olive oil
16 -
2 tbsp fresh basil
17 -
2 tbsp fresh parsley
18 -
1 tsp dry thyme
19 -
3 cloves garlic
20 -
Salt and pepper to taste
# Steps to Follow:
01 -
Slice the vegetables evenly and set them aside.
02 -
Finely chop the herbs, stir them with olive oil and minced garlic. Season with salt and pepper and set aside.
03 -
Preheat the oven to 200°C / 390°F.
04 -
In a large oven-proof pan or skillet, heat olive oil, add diced onion and pepper, and sauté. Stir in minced garlic until fragrant. Season with salt, pepper, oregano, and thyme. Pour in the crushed tomatoes, stir to combine, and let cook on medium heat for another 10 minutes. Stir in some chopped basil before removing from heat.
05 -
Layer the sliced vegetables evenly on top of the tomato sauce starting from the outer edge of the pan. Alternate slices of different vegetables inward towards the center. Season the vegetables with salt and pepper, and drizzle the herb dressing on top.
06 -
Cover the pan with foil and transfer to the preheated oven. Bake covered for about 40 minutes, then uncover and bake for another 20 minutes until the vegetables are softened and slightly charred.
07 -
Remove the ratatouille from the oven and serve hot. Pair with polenta, rice, or rustic bread if desired.
# Additional Notes:
01 -
Ratatouille is best served fresh, but leftovers can be reheated and served for up to 3 days.