Homemade Ratatouille Recipe
A classic French vegetable stew that is stunning to look at and easy to make at home. Fresh eggplant, zucchini, and tomatoes baked to perfection in a rich, savory tomato sauce.
Ingredients
Produce & Dairy
- 4 tbsp olive oil divided
- 4 garlic cloves minced
- 1/2 small onion chopped
- 1/3 cup carrot shredded
- 14 oz crushed tomatoes
- 2 tsp dried basil
- 1/2 tsp dried parsley
- 1 small eggplant sliced 1/8 inch thick circles
- 2 small zucchini sliced 1/8 inch thick circles
- 3 Roma tomatoes sliced 1/8 inch thick circles
- salt to taste
- black pepper to taste
Instructions
- Preheat your oven to 375F.
- Grab a 10-inch nonstick saute pan. Heat 2 tablespoons of your olive oil over medium-high heat.
- Add your chopped onion, minced garlic, and shredded carrot to the hot oil. Cook them until they are soft and tender, about 5 minutes.
- Pour in your 14 oz of crushed tomatoes. Add your 2 tsp of dried basil and 1/2 tsp of dried parsley. Let this simmer on the stove for 15 minutes.
- Taste your sauce. Add salt and black pepper until perfectly balanced. Pour the thickened sauce into a 2-quart baking dish and smooth it out evenly.
- Arrange the sliced eggplant, zucchini, and Roma tomatoes in a circular pattern, standing them upright in the dish directly over the sauce.
- Brush the tops of your arranged vegetables with the remaining 2 tablespoons of olive oil to prevent them from drying out.
- Cover your baking dish tightly with foil. Bake for 30 minutes. Then, uncover the dish and bake again until the vegetables are perfectly tender (about 30 to 40 more minutes). Serve immediately.
Notes
Leftovers taste even better the next day! You can store them in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months.