Layered eggplant, zucchini, pepper and tomato slow-baked with herbes de Provence, a Provencal vegetable dish that's greater than its simple parts.
Ratatouille comes from Provence in southern France, traditionally a stewed medley of summer vegetables, though this baked version arranges the vegetables in overlapping slices for a more visually striking, slightly firmer result. Each vegetable is sliced thin and arranged over a base of onion and tomato sauce seasoned with herbes de Provence, then baked slowly so the vegetables soften and release their juices into the sauce beneath without turning to mush. The long, gentle bake is essential — rushing it at high heat leaves the eggplant tough and undercooked, while the right combination of time and moderate heat allows every vegetable to become tender while still holding a distinct shape on the plate.
Serves 4
Cook onion and red bell pepper in 2 tablespoons olive oil until soft, add garlic, then stir in crushed tomatoes, half the herbes de Provence, salt and pepper; simmer 10 minutes and spread in a baking dish.
Slice eggplant, zucchini, yellow squash and tomatoes into thin, even rounds.
Arrange the sliced vegetables in overlapping rows or a spiral pattern over the sauce base.
Slicing all the vegetables to a similar thickness ensures they cook at the same rate and look uniform once baked.
Drizzle the remaining olive oil over the vegetables and sprinkle with the remaining herbes de Provence and a little salt.
Cover with foil and bake at 180C/350F for 40 minutes, then uncover and bake 15-20 more minutes until the vegetables are fully tender and lightly browned at the edges.
Let rest 10 minutes before serving, either as a main course with crusty bread or as a side to roasted meat.
Slice all the vegetables to a similar, thin thickness so they cook evenly and the presentation looks intentional rather than uneven.
Don't rush the bake — a long, gentle cooking time is what allows the eggplant in particular to become properly tender without turning bitter.
Let the dish rest for 10 minutes after baking; ratatouille firms up slightly and slices more cleanly once it's had a moment to settle.
A traditional stewed version simply cooks all the vegetables together in one pot rather than arranging them decoratively.
Adding a few anchovy fillets to the base sauce gives extra savory depth, a technique some Provencal cooks use.
Serve with a poached egg on top for a light vegetarian main course.
Refrigerate up to 5 days in an airtight container; ratatouille often tastes even better the next day as the flavors continue to meld, and it also freezes well for up to 3 months.
Ratatouille originates in Nice and the surrounding Provence region, developed as a way for farmers to use an abundance of late-summer vegetables, and its name is believed to derive from the French word touiller, meaning to stir or toss.
Yes, it reheats well and the flavor actually improves after a day in the refrigerator, making it a great make-ahead dish.
A mix of dried thyme, rosemary, oregano and a pinch of lavender approximates the blend reasonably well.
It needs more time at a moderate heat — eggplant requires patience to break down fully, so extend the covered baking time if needed.
Per serving (280g / 9.9 oz) · 4 servings total
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