Oven Ratatouille with Zucchini and Eggplant

This ratatouille takes its inspiration from the film of the same name. Yellow and green zucchini alternate with eggplant, layered over tomato sauce. I especially like its colours and herbs as a vegetable side.

Layered ratatouille inspired by the film

Classic ratatouille is often made as a vegetable stew. This version arranges thin vegetable slices over tomato sauce instead. The appearance reminds me of the film, while zucchini, eggplant and herbs remain the main ingredients.

Slice the vegetables evenly

Cut the zucchini and eggplant into slices about 2–3 mm thick. A sharp knife or mandoline helps. Even slices cook more consistently in the oven.

Bake at 160°C fan

Press the slices lightly into the sauce and bake for about 45 minutes. Check the eggplant in particular: it should be tender all the way through. Cook longer if the vegetables are still firm, covering the dish if the surface gets too dark.

Kitchen tip

Slice the vegetables evenly and thinly. Check the eggplant before serving; it should be tender all the way through.

Easy recipe

Oven Ratatouille with Zucchini and Eggplant

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Oven ratatouille with zucchini and eggplant layered over tomato sauce. Inspired by the film, with herbes de Provence, serving four as a side.

Prep time

15 min

Cook time

45 min

Yield

4 side portions

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Ingredients

− 4 +

• 200 gyellow zucchini
• 200 ggreen zucchini
• 550 geggplant
• 400 gchopped tomatoes, canned
• 90 gshallots
• 2 clovesgarlic
• 1 tbsptomato paste
• salt, pepper and herbes de Provence
• 1 tsprapeseed oil
• some rosemary
• 1 tspsugar

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Instructions

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1. Preheat the oven to 160°C fan. Wash zucchini and eggplant, trim the ends and cut into even slices about 2–3 mm thick. Peel and finely chop shallots and garlic.
2. Warm the oil in a pan over medium heat and soften the shallots. Add garlic and tomato paste briefly, then stir in the chopped tomatoes. Season with sugar, salt, pepper and herbes de Provence.
3. Spread the tomato sauce in a baking dish. Arrange alternating zucchini and eggplant slices on top, overlapping slightly, and press lightly into the sauce. Add rosemary to taste.
4. Bake for about 45 minutes until the vegetables, especially the eggplant, are tender throughout. Cook longer if needed, covering the dish if the top becomes too dark. Serve as four side portions.

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Nutrition per serving

Calories

110 kcal

Protein

4.2 g

Carbohydrates

22.1 g

Sugar

13.5 g

Fat

2.4 g

Saturated fat

0.3 g

Fibre

7.1 g

Salt

0.4 g

Data source: USDA SR28

Recipe: Corinna · kitchensplace