Ratatouille (Layered) Recipe

I call this my Best Ratatouille Recipe because those thinly sliced vegetables layered in tomato sauce and roasted until tender hold a quiet secret that kept me experimenting until the result surprised me.

I grew up skeptical of perfectly arranged vegetables, but when I baked a layered ratatouille I couldnt stop staring. The glossy slices of eggplant and bright crushed tomatoes curl into something almost sculptural yet gloriously messy, and spooning into it feels like uncovering a small secret.

This Baked Ratatouille Recipe taught me how tiny things like garlic cloves and torn basil leaves can change everything, turning plain veg into something that demands you pay attention. I still dont know why it hits so deep, but it will make you want to slice, taste and do it again.

Ingredients

• Eggplant: meaty texture, absorbs oil and flavors, adds fiber and savory depth.
• Zucchini: tender, mild sweet, low calorie, adds moisture and gentle vegetal crunch.
• Yellow squash: similar to zucchini, slightly sweeter, good fiber, cooks quickly, nice color.
• Tomatoes: bright acidity, natural sweetness, rich in lycopene and vitamin C, saucy base.
• Onion: sweet when cooked, gives body and natural sugars, source of fiber and flavor.
• Garlic: pungent aroma, boosts savory notes, tiny protein, adds depth and a little bite.
• Olive oil: healthy unsaturated fats, helps carry flavors, promotes browning and silky mouthfeel.
• Basil: fresh sweet herb, aromatic, adds brightness, vitamin K and a peppery finish.

Ingredient Quantities

• 4 tablespoons extra virgin olive oil, divided
• 1 medium yellow onion, finely chopped (about 1 cup)
• 3 garlic cloves, minced
• 1 (28 oz / 800 g) can crushed tomatoes
• 1 tablespoon tomato paste
• 1 teaspoon sugar
• 1 teaspoon salt plus more to taste
• 1/2 teaspoon black pepper
• 1 teaspoon dried herbes de Provence or 1 tablespoon fresh thyme leaves
• 1 medium eggplant (about 1 lb / 450 g)
• 2 medium zucchini (about 1 lb / 450 g)
• 2 medium yellow squash (about 1 lb / 450 g)
• 4 medium Roma or vine tomatoes (about 1 lb / 450 g)
• 10 fresh basil leaves, torn

How to Make this

1. Preheat oven to 375 F (190 C) and brush a shallow baking dish with about 1 tablespoon of the olive oil.

2. Heat 2 tablespoons olive oil in a skillet over medium heat, add the finely chopped yellow onion and cook until soft and translucent about 5 to 7 minutes, stir in the minced garlic and cook 30 seconds more.

3. Stir in the tomato paste, then add the crushed tomatoes, sugar, 1 teaspoon salt, 1/2 teaspoon black pepper and the herbes de Provence or fresh thyme leaves; bring to a simmer and let it reduce and thicken for 10 to 15 minutes while you prep the vegetables.

4. Slice the eggplant, zucchini, yellow squash and Roma tomatoes into even thin rounds about 1/8 inch thick; if you want less bitterness, sprinkle the eggplant slices with a little salt and let them sit 10 minutes then pat dry with paper towels.

5. Spread the tomato sauce evenly in the bottom of the prepared dish so there is a thin layer covering the base.

6. Arrange the vegetable slices tightly in the dish in an overlapping pattern, alternating eggplant, zucchini, yellow squash and tomato so they form rows or a spiral, packing them snugly so the dish looks full.

7. Drizzle the remaining 1 tablespoon olive oil over the arranged vegetables, sprinkle a little extra salt and pepper on top and tuck some of the fresh thyme leaves in between slices if you used fresh; you can also sprinkle a few torn basil leaves now if you like.

8. Cover the dish with foil or a lid and bake for 30 minutes, then remove the cover and bake another 15 to 25 minutes until the vegetables are tender and edges start to caramelize.

9. Let the ratatouille rest about 10 minutes, scatter the torn fresh basil leaves on top, drizzle a little more olive oil if desired and serve warm with crusty bread.

Equipment Needed

1. Shallow baking dish, about 9×13 inch or an oval gratin dish
2. Large 10 inch skillet or sauté pan, preferably oven safe
3. Sharp chefs knife (for even thin slices)
4. Cutting board
5. Measuring spoons and 1 measuring cup
6. Wooden spoon or heatproof spatula
7. Can opener and a small bowl for the tomato paste
8. Aluminum foil or an oven safe lid plus oven mitts
9. Paper towels or a clean kitchen towel

FAQ

Ratatouille (Layered) Recipe Substitutions and Variations

• Eggplant: swap with thick sliced portobello mushrooms or extra zucchini if you want a similar “meaty” texture. If using mushrooms, wipe them clean and roast a bit longer, they release water.
• Crushed tomatoes (28 oz): use tomato passata or blend a 28 oz can of diced tomatoes till smooth. You can also use about 2 lbs fresh ripe tomatoes, peeled and pureed, but add a pinch more sugar if they taste too bright.
• Herbes de Provence: replace with 1 tsp Italian seasoning or 1 tsp dried thyme plus 1/4 tsp dried rosemary. If you have fresh thyme, use about 1 tablespoon chopped, it fresher and brighter.
• Fresh basil leaves: swap with torn flat-leaf parsley or fresh oregano for herbiness, or stir in 1 tablespoon pesto for an instant basil punch if you’re in a hurry.

Pro Tips

– Use a mandoline or a very sharp knife so every slice is the same thickness. If some pieces are thicker they wont cook at the same rate and you’ll end up with floppy stuff next to undercooked bits. Its worth the 2 extra minutes to get them even.

– For the eggplant: salt the slices and let them sweat for a bit, then pat them dry, or even quickly roast or sear them first. That cuts bitterness and excess water so the whole dish doesnt turn out mushy or oily.

– Reduce the tomato base until it’s fairly concentrated, and taste for seasoning only near the end. A tiny splash of balsamic or red wine vinegar at the end lifts the flavors and keeps the sauce from tasting flat.

– Let the dish rest 8 to 10 minutes after it comes out of the oven so the juices settle, then finish with a drizzle of good olive oil and torn basil. If you want a bit more color, pop it under the broiler for a minute or two but watch it closely cause it can burn quick.