Ingredients
Tomato Sauce
- 1 cup crushed tomatoes
- 1 Tablespoon extra virgin olive oil
- 1/4 teaspoon apple cider vinegar
- 1 teaspoon minced garlic
- 1 Tablespoon fresh basil, about 3-4 large leaves, sliced, plus more for garnish
- 1 teaspoon herbs de Provence spice mix
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon chili powder
Vegetables
- 1 medium sweet or red onion, sliced
- 1-2 large zucchini, about 1 1/2 cups slices, sliced
- 1 large Japanese eggplant, about 3 cups slices, sliced
- 3 large fresh tomatoes (roma is best), about 3 cups slices, sliced
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F (175°C). Lightly grease a 6″x9″ baking dish and set it aside. If you prefer, you can use an 8″x8″ square pan as an alternative.
- Mix Tomato Sauce: In a medium mixing bowl, combine the crushed tomatoes, extra virgin olive oil, and apple cider vinegar. Stir in minced garlic, sliced fresh basil, herbs de Provence, salt, black pepper, and chili powder until fully blended.
- Layer Sauce: Pour the tomato mixture evenly into the prepared baking dish, smoothing it into an even layer to cover the bottom completely.
- Arrange Vegetables: Alternate stacking slices of onion, zucchini, eggplant, and tomato by placing them on their side in the pan, leaning against the edge and forming rows. Continue repeating until the pan is filled and all veggie slices are used.
- Optional Oil Brush: To achieve a nicely browned appearance, spray or brush the exposed tops of the vegetables with olive oil. This step enhances browning but can be skipped if desired.
- Bake: Bake the ratatouille for about one hour, until the tomato sauce bubbles and vegetables are tender when pierced with a fork.
- Garnish and Serve: Remove from oven and garnish with additional fresh chopped basil if desired. Serve ratatouille hot or cold according to your preference.
Notes
- You can bake in an 8″x8″ square pan if you don’t have a 6″x9″ baking dish; baking time and temperature remain the same.
- Brushing the vegetable tops with oil is optional but helps with browning and presentation.
- Ratatouille can be enjoyed warm or chilled, making it a versatile dish for any season.
- Using Roma tomatoes provides a better texture since they are less watery than some other varieties.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
