Today I’m sharing a very special recipe, it’s my Aunt’s Ratatouille. Ratatouille is a gorgeous array of colorful vegetables on top of a savory tomato sauce, baked to perfection. A hearty dish that’s as tasty as it is stunning! Perfect for a meatless meal.
And talk about some awesome body-loving nutrients! Eggplant is good source of dietary fiber and vitamin B1. Tomatoes are an excellent source of vitamin C and vitamin K. Zucchini is loaded with anti-inflammatory properties, vitamin A and C, magnesium and fiber. Not only will your taste buds thank you, but your body will too!
Start off by slicing the eggplants, tomatoes, squash, and zucchini into approximately 1/16-inch thick rounds, then set aside.
Dice up some bell peppers, onion and garlic.
Heat 2 tablespoons of olive oil in a 12-inch oven safe pan. Sauté onions, garlic, and bell peppers until soft.
Season with salt and pepper, then add crushed tomatoes. Stir until ingredients are fully incorporated.
Arrange the sliced veggies in alternating patterns, (e.g. eggplant, tomato, squash, zucchini) on top of the sauce from the outer edge to the inside of the pan. Season with salt and pepper. Mix herb seasoning and pour over the vegetables.
Cover the pan with tin foil and bake for 40 minutes. After 40 minutes, uncover, then bake for an additional 20 minutes. The vegetables should be soft.
Serve while hot as a main dish, or as a side dish. I served over spaghetti squash today with parmesan cheese. The ratatouille is also excellent the next day.
Thanks so much for sharing this wonderful dish, Auntie 🙂
XO, Sarah
- For the sauce:
- 2 tablespoons olive oil
- 1 onion, diced
- 4 garlic cloves, minced
- 2 bell peppers, diced (I used red and yellow)
- Salt, to taste
- Pepper, to taste
- 1 can (28 ounces) crushed tomatoes
- 2 tablespoons chopped fresh basil (approx 8-10 leaves)
- For the sliced veggies:
- 1 eggplant
- 6 Roma tomatoes
- 2 yellow squash
- 2 zucchinis
- For the herb seasoning:
- 2 tablespoons chopped fresh basil (approx 8-10 leaves)
- 1 teaspoon garlic, minced
- 2 tablespoons chopped fresh parsley
- 2 teaspoons chopped fresh thyme
- Salt, to taste
- Pepper, to taste
- 4 tablespoons olive oil (I rarely measure this because it will just be poured over the veggies)
- Grated parmesan cheese, for serving
- Preheat the oven for 375˚F
- Slice the eggplants, Roma tomatoes, squash, and zucchini into approximately 1/16-inch thick rounds, then set aside.
- Heat 2 tablespoons of olive oil in a 12-inch oven safe pan. Sauté onions, garlic, and bell peppers until soft. Season with salt and pepper, then add crushed tomatoes. Stir until ingredients are fully incorporated. Turn off the heat, then add basil. Stir once more, then smooth the surface of the sauce.
- Arrange the sliced veggies in alternating patterns, (e.g. eggplant, tomato, squash, zucchini) on top of the sauce from the outer edge to the inside of the pan. Season with salt and pepper.
- Mix herb seasoning and pour over the vegetables.
- Cover the pan with tin foil and bake for 40 minutes. After 40 minutes, uncover, then bake for an additional 20 minutes. The vegetables should be soft.
- Serve while hot as a main dish, or as a side dish. I served over spaghetti squash today with parmesan cheese. The ratatouille is also excellent the next day. Enjoy!
I love everything from cake to kale. Life is all about balance. I like to live, laugh and love to the fullest! Our time is too short not to enjoy ourselves.
This looks absolutely amazing and a must try! Thank you Sarah and thanks to your Aunt. I am on my way to the grocery store!
Thank you, you’re going to love it!
This is a beautiful meal! It’s very different from the ratatouille I make. But it looks great. I think I may just have to give yours a try!
Thanks! Let me know how you like it 🙂
ONE OF MY ALL TIME favorite dishes, hands down, no joke!! You made yours soooo prettily! LOL!
My aunt is quite the culinary styler 🙂
So gorgeous. I don”t think I. Have the patience to mess with the pretty veggies, But it’s certainly worth the work!
Thank you! So worth the work 🙂
Yum-Love all the veggies! x
Thank you!
Yum-Love all the veggies! xo
oops got carried away-lol
🙂
Stunning is right and I liked how you served it on top of spaghetti squash. Nice!
Thank you 🙂