Ratatouille (Layered) Recipe

I finally settled on my Best Ratatouille Recipe, where thin rounds of eggplant, zucchini and tomato are fanned over a vivid tomato sauce to form an elegant roasted mosaic.

I never expected a pile of thinly sliced vegetables to feel so exact and a little rebellious, but that’s ratatouille for you. I kept comparing versions, from a Ratatouille Sauce Recipe to ones billed the Best Ratatouille Recipe, trying to catch what made one sing.

This layered ratatouille is simple on paper but makes you curious when eggplant curls tender and the whole tray begs to be torn apart with crusty bread. I like that it looks like art and eats like comfort, and you’ll notice small surprises in each slice that keep you coming back.

Ingredients

• Eggplant: Spongy flesh soaks up flavors, low calorie, small amount of fiber and potassium.
• Zucchini: Mild and slightly sweet, mostly water, adds fiber and vitamin C to the dish.
• Tomatoes: Bright acid helps balance sweetness, rich in lycopene and vitamin C, heart healthy.
• Garlic: Sharp, savory punch, small on calories, offers immune boosting compounds and aroma.
• Olive oil: Adds richness and healthy monounsaturated fats, boosts flavor and helps roast veggies.
• Basil: Fresh herb, bright peppery flavor, brings aroma and vitamin K, finish that’s classic.
• Onion: Adds sweetness when cooked, source of fiber and antioxidants, builds savory base.

Ingredient Quantities

• 3 tbsp extra virgin olive oil divided
• 1 small yellow onion about 6 oz
• 3 garlic cloves
• 1 (14 oz) can crushed tomatoes or 1 1/2 cups tomato passata
• 1 tsp granulated sugar
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tsp dried thyme or 1 tbsp fresh thyme leaves
• 1 bay leaf (optional)
• 1 medium eggplant about 1 lb
• 2 medium zucchini about 12 oz total
• 2 medium yellow squash about 12 oz total
• 4 Roma tomatoes about 1 lb or 3 large ripe tomatoes
• 2 tbsp chopped fresh basil plus extra for serving
• 1 loaf crusty bread for serving (optional)

How to Make this

1. Preheat oven to 375°F. Heat 1 tablespoon extra virgin olive oil in a medium saucepan over medium heat, add the chopped yellow onion and cook until soft about 5 to 7 minutes, stir in minced garlic and cook 30 seconds more. Add crushed tomatoes or passata, 1 teaspoon granulated sugar, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon dried thyme or the fresh thyme leaves, and the bay leaf if using. Simmer uncovered 10 to 15 minutes until slightly thickened, remove bay leaf and stir in 1 tablespoon chopped fresh basil.

2. While the sauce simmers slice the eggplant, zucchini, yellow squash and Roma tomatoes very thin about 1/8 inch using a mandoline or a sharp knife. Tip: if your eggplant seems bitter or very spongy sprinkle the slices with a little salt, let sit 10 minutes then pat dry with paper towels, dont skip this if yours is old.

3. Put the sliced veggies in a single layer on a baking sheet and brush or drizzle about 1 tablespoon extra virgin olive oil over them, season lightly with salt and pepper so they are ready to assemble.

4. Spread a thin even layer of the tomato sauce across the bottom of a 9 inch round ovenproof dish or a similar sized baking dish or cast iron skillet.

5. Arrange the veggie slices on top of the sauce upright and overlapping in concentric circles or rows, alternating eggplant, zucchini, yellow squash and tomato so the colors look pretty and the pieces are packed tightly.

6. Drizzle the last tablespoon of olive oil over the arranged vegetables, sprinkle a little extra salt and pepper and a few thyme leaves over the top.

7. Cover the dish tightly with a round of parchment paper cut to fit then seal the edges with foil or use a tight lid to trap steam, then bake in the preheated oven for 35 to 40 minutes until the vegetables are tender when pierced with a knife.

8. Remove the cover and bake another 10 to 15 minutes so the tops get a bit caramelized and the sauce bubbles a little.

9. Take the dish out of the oven, sprinkle the remaining 1 tablespoon chopped fresh basil over the top, let rest 5 minutes so the sauce sets a bit, then serve warm with crusty bread for scooping and extra basil if you like.

Equipment Needed

1. Oven (preheat to 375°F)
2. Medium saucepan
3. 9-inch round ovenproof dish or similar baking dish or cast iron skillet
4. Baking sheet
5. Mandoline or a sharp chef’s knife
6. Cutting board
7. Measuring spoons and a 1-cup measuring cup
8. Pastry brush or small spoon for drizzling oil
9. Wooden spoon or silicone spatula
10. Parchment paper and aluminum foil or a tight-fitting lid

FAQ

Ratatouille (Layered) Recipe Substitutions and Variations

• Extra virgin olive oil (3 tbsp)
  • Avocado oil, similar smoke point and neutral taste, use 1:1
  • Light or regular olive oil, milder flavor and a bit cheaper, use 1:1
  • Grapeseed oil, clean flavor and good for higher heat, use 1:1
  • Unsalted butter, adds richness, use same amount but lower the heat a bit
• Eggplant (1 medium)
  • Portobello mushrooms, meaty texture, slice and use same thickness as eggplant
  • Extra zucchini or yellow squash, for similar moisture and mild flavor
  • Red bell pepper, sweeter and colorful, slice thin and use about equal volume
  • Thinly sliced potatoes (Yukon Gold), heartier, par-cook a bit longer
• Zucchini / Yellow squash (2 each)
  • More eggplant, if you want a deeper, richer bite
  • Thinly sliced bell peppers, for sweetness and color
  • Thinly sliced carrots, parboil or steam first so they cook through
  • Baby portobello or cremini mushrooms, for extra umami
• Crushed tomatoes or passata (14 oz)
  • Canned diced tomatoes, pulse or crush them before using
  • Tomato sauce or puree, similar texture, taste may be a bit smoother
  • Fresh plum or Roma tomatoes, blended or finely chopped, use a bit more if very watery
  • Canned whole peeled tomatoes (San Marzano if you can), crush by hand or with a spoon

Pro Tips

1) Salt the eggplant if it looks spongy or bitter, let it sit 8 to 10 minutes then pat dry with paper towels, this pulls out extra water so the dish wont turn soggy.
2) Keep your slices the same thickness, about 1/8 inch, use a mandoline or a very sharp knife; uneven slices mean some veggies will be mushy while others are still raw.
3) Reduce the tomato sauce a bit more than the recipe says if your passata seems watery, a thicker sauce stops the bottom from getting too runny and concentrates the flavor.
4) Pack the slices tightly and press them down gently when arranging, that helps everything steam and cook evenly, plus the dish looks much better.
5) Let it rest 5 to 10 minutes after baking so the sauce sets, and if you want extra color you can put it under the broiler for just 1 to 2 minutes but dont walk away or youll burn it.