This simple ratatouille is a delicious vegetable stew prepared with summer vegetables, tomato sauce, and Mediterranean herbs.
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Sliced eggplants, zucchini, onions and tomatoes are stacked into a gorgeous dish that will impress your guests.
This recipe is perfect as a side dish or as a main served with bread and grilled fish.
Health
Time
50mCost
191 kcal
The nutrients information on this page refers to a 2000 Kcal daily intake diet.
Each nutrient has a progress bar. A full progress bar represents the total allowance for the nutrient, based on a 500 Kcal meal.
4
In a mixing bowl, combine the tomato sauce with salt, black pepper, basil, garlic powder, and half of the thyme.
| Tomato Sauce | 500g |
|---|---|
| Salt | to taste |
| Black Pepper | 1tsp |
| Dried Thyme | 2tsp |
| Dried Basil | 2tsp |
| Garlic Powder | 1tsp |
| Eggplants | 350g |
| Zucchini | 350g |
| Red Onions | 350g |
| Tomatoes | 350g |
| Extra Virgin Olive Oil | 2tbsp |
Next, thinly slice the eggplants, zucchini, onions, and tomatoes.
| Tomato Sauce | 500g |
|---|---|
| Salt | to taste |
| Black Pepper | 1tsp |
| Dried Thyme | 2tsp |
| Dried Basil | 2tsp |
| Garlic Powder | 1tsp |
| Eggplants | 350g |
| Zucchini | 350g |
| Red Onions | 350g |
| Tomatoes | 350g |
| Extra Virgin Olive Oil | 2tbsp |
Transfer the seasoned tomato sauce into an oven-proof casserole.
| Tomato Sauce | 500g |
|---|---|
| Salt | to taste |
| Black Pepper | 1tsp |
| Dried Thyme | 2tsp |
| Dried Basil | 2tsp |
| Garlic Powder | 1tsp |
| Eggplants | 350g |
| Zucchini | 350g |
| Red Onions | 350g |
| Tomatoes | 350g |
| Extra Virgin Olive Oil | 2tbsp |
Arrange the vegetables over the sauce stacking and alternating one slice of each type. Then, drizzle with oil and garnish with thyme and basil.
| Tomato Sauce | 500g |
|---|---|
| Salt | to taste |
| Black Pepper | 1tsp |
| Dried Thyme | 2tsp |
| Dried Basil | 2tsp |
| Garlic Powder | 1tsp |
| Eggplants | 350g |
| Zucchini | 350g |
| Red Onions | 350g |
| Tomatoes | 350g |
| Extra Virgin Olive Oil | 2tbsp |
Cover the ratatouille with foil and bake it for 30 minutes at 220° C (425°F). Then, remove the foil, put the casserole back in the oven and roast for a further 10 minutes.
| Tomato Sauce | 500g |
|---|---|
| Salt | to taste |
| Black Pepper | 1tsp |
| Dried Thyme | 2tsp |
| Dried Basil | 2tsp |
| Garlic Powder | 1tsp |
| Eggplants | 350g |
| Zucchini | 350g |
| Red Onions | 350g |
| Tomatoes | 350g |
| Extra Virgin Olive Oil | 2tbsp |
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