Homemade Ratatouille
Homemade ratatouille loaded with eggplant, zucchini, and tomatoes tossed in garlicky onions, roasted until tender, then sprinkled with fresh Parmesan! Summer veggies never tasted so good!
Servings: 8 servings
Ingredients
- 4 tablespoons olive oil separated
- 1 small onion sliced
- 4 cloves garlic minced
- 1 ½ teaspoons kosher salt separated
- ½ teaspoon freshly ground black pepper
- 2 teaspoons dried Italian seasoning separated
- 1 14-ounce can crushed tomatoes
- 1 small eggplant sliced ⅛-inch thick (preferably "finger" variety)
- 2 small zucchini sliced ⅛-inch thick
- 3 plum tomatoes sliced ⅛-inch thick
- ¼ cup grated Parmesan cheese
Instructions
- Preheat the oven to 350°F.
- Prepare the sauce: Heat 2 tablespoons of olive oil in a 10-inch cast-iron or oven-safe deep skillet over medium heat. Add the onion and sauté until soft, 3-4 minutes. Add the garlic, 1 teaspoon of salt, and the black pepper. Sauté until the garlic is fragrant, 1 minute. Stir in 1 teaspoon of Italian seasoning and the crushed tomatoes. Bring to a simmer. Cook and simmer over medium-low heat until the mixture is slightly thickened, 10-15 minutes. Remove from the heat.4 tablespoons olive oil, 1 small onion, 4 cloves garlic, 1 ½ teaspoons kosher salt, ½ teaspoon freshly ground black pepper, 2 teaspoons dried Italian seasoning, 1 14-ounce can crushed tomatoes
- Prepare the vegetables: Add the sliced eggplant, zucchini, and tomatoes on top of the tomato sauce, alternating each type in no particular order in a circular pattern, standing upright. Cover all of the tomatoes with the vegetables. Sprinkle with the remaining 1 teaspoon of Italian seasoning. Drizzle with the remaining 2 tablespoons of olive oil and ½ teaspoon of salt.4 tablespoons olive oil, 1 ½ teaspoons kosher salt, 2 teaspoons dried Italian seasoning, 1 small eggplant, 2 small zucchini, 3 plum tomatoes
- Cook the dish: Cover and bake in the preheated 350°F oven until the vegetables begin to become tender, 30 minutes. Remove the cover, sprinkle with the Parmesan cheese, and continue to bake until the vegetables are tender, 10-15 minutes. Remove from the oven and cool for 10 minutes before serving.¼ cup grated Parmesan cheese
Video
Notes
Wait to add the garlic until the onion has had time to cook. The garlic just needs about 30 seconds to warm through and become fragrant. Otherwise, it can turn bitter.
Utilize vegetables that are similar in diameter. They're going to get layered against each other, so it helps to try to get them to match in size.
Cover the dish with foil. This allows the vegetables to fully bake and soften without burning. It creates a more consistent texture for the dish.
Nutrition
Serving: 1serving | Calories: 117kcal