Baked Ratatouille with Tomatoes, Zucchini, and Eggplant
A wholesome and visually stunning baked ratatouille featuring layered zucchini, eggplant, and tomatoes in a rich herb-infused tomato sauce.
- Prep Time: 20 minutes
- Cook Time: 55-60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 4 servings (main) or 6 servings (side)
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegan
Ingredients
- 2 medium zucchini, thinly sliced
- 1 medium eggplant, thinly sliced
- 4 medium tomatoes, thinly sliced
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 cup tomato sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat oven to 190°C (375°F) and grease a baking dish.
- Sauté onion in 1 tablespoon olive oil until soft, then add garlic and cook briefly.
- Stir in tomato sauce, thyme, oregano, salt, pepper, and paprika. Simmer for 5 minutes.
- Spread the sauce evenly in the baking dish.
- Arrange zucchini, eggplant, and tomato slices in an overlapping pattern.
- Drizzle remaining olive oil over vegetables and cover with foil or parchment.
- Bake for 35 minutes, then uncover and bake another 20–25 minutes until tender.
- Rest for 10 minutes, garnish with parsley, and serve.
Notes
- Slice vegetables evenly for consistent cooking.
- Bake uncovered at the end to reduce moisture.
- Add cheese in last 10 minutes for variation.
- Flavors improve after resting or next day.
- Store refrigerated up to 4 days or freeze up to 2 months.
Nutrition
- Serving Size: 1 portion
- Calories: 180
- Sugar: 8g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
