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Ratatouille bake

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  • Egg free
  • High in dietary fibre
  • Lactose free
  • Nut free
  • Peanut free
  • Seafood free
  • Sesame free
  • Shellfish free
  • Soy free
  • Vegetarian
  • Over 4 serves veg or fruit

Serve up comfort on a plate with this French ratatouille bake. From dinner parties to leftovers for lunch, this hearty veggie main is perfect for any occasion.

  • Serves6
  • Cook time1 hour 20 minutes
  • Prep time20 minutes
Rattatouille bake

Ingredients

  • 1 eggplant, cut into 3mm-thick slices
  • 2 zucchini, cut into 3mm-thick slices
  • 2 red onions, cut into 3mm-thick slices
  • 2 red capsicum, cut into 3mm-thick slices
  • 2 roma tomatoes, cut into 3mm-thick slices
  • 2 tbs olive oil
  • 2 garlic cloves, crushed
  • Basil leaves, to serve
  • Finely grated parmesan, to serve

Tomato sauce

  • 1 tbs olive oil
  • 1 red onion, finely chopped
  • 4 garlic cloves, finely chopped
  • 400g can diced tomatoes
  • 1 tbs red wine vinegar
  • 1 tsp brown sugar
  • 1/2 cup chopped basil

Nutritional information

Per serve: Energy: 654 kJ/156 Cals (8%), Protein: 4g (8%), Fat: 10g (14%), Sat Fat: 2g (8%), Carb: 10g (3%), Sugar: 10g (11%), Dietary Fibre: 6g (20%), Sodium: 123mg (6%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 200°C. To make the tomato sauce, heat the oil in a small saucepan over medium heat. Add the onion and cook, stirring, for 5 mins or until soft. Add the garlic and cook for 1 min or until aromatic. Add the tomato, vinegar and sugar and stir to combine. Season. Bring to a simmer and cook, stirring occasionally, for 15 mins or until the sauce thickens and reduces. Add the basil and stir to combine.

     

  2. Step 2

    Pour tomato sauce over the base of a 24cm round, 7-cup (1.75L) baking dish. Starting from the outside of the dish and working your way in, arrange the eggplant, zucchini, onion, capsicum and tomato slices, alternating, in a spiral pattern. Combine olive oil and garlic in a small bowl. Season generously. Drizzle over vegetables. Season again.

  3. Step 3

    Cover dish tightly with foil and place on a baking tray. Bake for 30 mins or until vegetables are almost tender. Uncover and bake for a further 30 mins or until the vegetables are very tender and lightly caramelised. Set aside for 5 mins to cool slightly. Sprinkle with extra basil and grated parmesan.

Recipe tip

COOK. STORE. SAVE.
Smart swap: You can use other vegetables, including pumpkin, yellow capsicums or potatoes if you prefer.

  • We used medium-size eggplant, zucchini, onion, capsicum and tomato in this dish. Pick vegetables that are similar in diameter, so the slices are easier to layer against each other.

  • You may need to trim your vegetables to fit.

  • For a cheesy twist, try adding some slices of mozzarella between the vegetables.

 

Ratatouille: why it’s the ultimate versatile dish

Whether served at a dinner party, as a hearty weeknight meal or when you want to increase your veggie intake, this ratatouille recipe is comfort on a plate. Also known as a French vegetable stew, the dish originated in Provence in France during the 18th century as a way for farmers to showcase their end-of-season harvest.

The dish stars roasted vegetables like eggplant, zucchini and capsicum cooked in a rich tomato sauce. Veggies are usually chopped into cubes, but for this version of ratatouille, we’ve cut the veg into 3cm slices and layered them in a spiral pattern to make a dish that’s impressive in flavour and presentation. For another great twist, this version of the French classic is baked so your oven does all the hard work for you. This meat-free dish is ideal for vegetarians or those wanting to reduce their meat intake and can be made vegan by omitting the parmesan cheese. 

What is in a ratatouille?

The hero of a ratatouille dish is the humble vegetable. In this recipe, they’re roasted until tender and lightly caramelised to bring out richness and sweetness. Mediterranean produce such as eggplant and zucchini enhance the flavours of this beloved veggie dish. 

When looking for ratatouille ingredients, choose vegetables that are similar in diameter. For our version, we use medium-sized produce sliced into 3mm-thick pieces as this makes creating the spiral shape easier and more uniform. 

Finally, the base comprises a homemade tomato sauce loaded full of flavour. While you can use a store-bought jar of sauce, we prefer to make it, as it allows you to adjust the seasonings to your liking. Combined with the sliced vegetables, it creates a hearty, comforting dish that’s tangy, rich, fresh and wholesome. 

The best way to serve a traditional ratatouille recipe

The beauty of this French ratatouille dish is the many ways it can be served. It’s perfect with a crusty baguette and side salad for lunch or dinner, or it can accompany a larger spread with couscous, a frittata or even alongside steamed fish or a perfectly cooked steak.

Serve your vegetable bake in the round baking dish it was cooked in, so guests can admire the multi-coloured vegetable pattern. Simply place it in the middle of your dinner table with a large serving spoon and some sliced bread so everyone can help themselves.

 

FAQs

Ratatouille bake

Ratatouille bake
  • Serves6
  • Cook time1 hour 20 minutes
  • Prep time20 minutes
Ingredients
  • 1 eggplant, cut into 3mm-thick slices
  • 2 zucchini, cut into 3mm-thick slices
  • 2 red onions, cut into 3mm-thick slices
  • 2 red capsicum, cut into 3mm-thick slices
  • 2 roma tomatoes, cut into 3mm-thick slices
  • 2 tbs olive oil
  • 2 garlic cloves, crushed
  • Basil leaves, to serve
  • Finely grated parmesan, to serve

Tomato sauce

  • 1 tbs olive oil
  • 1 red onion, finely chopped
  • 4 garlic cloves, finely chopped
  • 400g can diced tomatoes
  • 1 tbs red wine vinegar
  • 1 tsp brown sugar
  • 1/2 cup chopped basil
    Description

    Serve up comfort on a plate with this French ratatouille bake. From dinner parties to leftovers for lunch, this hearty veggie main is perfect for any occasion.

    Method

    1. Step 1

      Preheat oven to 200°C. To make the tomato sauce, heat the oil in a small saucepan over medium heat. Add the onion and cook, stirring, for 5 mins or until soft. Add the garlic and cook for 1 min or until aromatic. Add the tomato, vinegar and sugar and stir to combine. Season. Bring to a simmer and cook, stirring occasionally, for 15 mins or until the sauce thickens and reduces. Add the basil and stir to combine.

       

    2. Step 2

      Pour tomato sauce over the base of a 24cm round, 7-cup (1.75L) baking dish. Starting from the outside of the dish and working your way in, arrange the eggplant, zucchini, onion, capsicum and tomato slices, alternating, in a spiral pattern. Combine olive oil and garlic in a small bowl. Season generously. Drizzle over vegetables. Season again.

    3. Step 3

      Cover dish tightly with foil and place on a baking tray. Bake for 30 mins or until vegetables are almost tender. Uncover and bake for a further 30 mins or until the vegetables are very tender and lightly caramelised. Set aside for 5 mins to cool slightly. Sprinkle with extra basil and grated parmesan.