Go Back
Print
Ratatouille Recipe

French Ratatouille Recipe

Colorful oven baked vegetables from France to your dinner table!

Course Side Dish
Cuisine French
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 4 to 6

Ingredients

  • 3 large ripe tomatoes thinly sliced
  • 2 zucchinis thinly sliced into rounds
  • 2 eggplants thinly sliced into rounds
  • 3 cloves garlic minced
  • 1 yellow onion finely chopped
  • 1 14 oz can crushed tomatoes
  • a handful fresh basil and thyme chopped
  • olive oil
  • salt
  • pepper

Instructions

  1. 1. Heat a little splash of olive oil in a non-stick pan over medium heat. Gently sweat the onion and garlic in it for a minute.

  2. 2. Pour in the crushed tomatoes. Also add half of the chopped basil and thyme. Add salt and pepper to taste. Let the the tomato sauce cook gently for 10 minutes over medium heat. Then pour it in a large baking dish.

  3. 3. Preheat your oven to 375°F (190°C).

  4. 4. Add the slices of tomatoes, zucchini and eggplants in the pattern that you like. The slices should stand up straight in the sauce.

  5. 5. Season with salt and pepper. Sprinkle with a little olive oil. Add the rest of the basil and thyme.

  6. 6. Cover in tinfoil and put the dish in the hot oven. Bake the ratatouille for 35 minutes. After that, get rid of the foil. Bake it for an extra 15 minutes, until the vegetables are tender. Serve warm.