Easy Ratatouille Recipe

This delicious and healthy ratatouille is full of flavorful vegetables, baked to perfection, and served with a smooth tomato sauce. It’s perfect as a side dish or a light meal with toasted bread!

Ingredients Needed:

For the Sauce:

• 2 tablespoons olive oil
• 3-4 cloves garlic, minced
• 1 small yellow onion, chopped
• 6 medium tomatoes, grated
• 1/2 teaspoon sugar
• 1/2 teaspoon white vinegar
• Salt, to taste
• Black pepper, to taste
• 1/2 teaspoon red pepper flakes
• 1/2 cup roasted red bell pepper, chopped

For the Vegetables:

• 1 large eggplant
• 2 medium zucchini
• 2 medium yellow squash
• 3 to 4 Roma tomatoes
• 1/2 tablespoon salt
• 2 tablespoons olive oil

For Serving:

• Ricotta cheese (optional)
• Olive oil
• Fresh basil leaves
• Red pepper flakes
• Toasted bread

How To Make This Easy Ratatouille:

1. Make the Sauce: In a medium pan over medium heat, add olive oil and cook the onion for 3–4 minutes until soft. Add garlic and cook for another minute. Stir in grated tomatoes, sugar, vinegar, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 10–15 minutes. Add red pepper flakes and chopped roasted bell pepper, cooking for another 5–10 minutes. Puree the sauce until smooth using a blender.
2. Prepare the Vegetables: Thinly slice the eggplant, zucchini, yellow squash, and Roma tomatoes using a sharp knife or mandoline. Soak the eggplant slices in cold salted water for 10–15 minutes to remove bitterness, then drain and pat dry.
3. Preheat the Oven: Preheat the oven to 190°C (375°F).
4. Assemble the Ratatouille: Spread 3/4 of the prepared tomato sauce over the bottom of a baking dish. Arrange the sliced vegetables in a circular pattern, slightly overlapping them. Drizzle olive oil over the top and sprinkle with salt.
5. Bake the Ratatouille: Cover the dish with parchment paper and aluminum foil. Bake for 40–45 minutes. Uncover and increase the oven temperature to 200°C (400°F), baking for another 10–15 minutes until the vegetables are tender.
6. Serve: To serve, spoon some of the remaining sauce onto each plate and top with the baked vegetables. Add a dollop of ricotta cheese if using, and drizzle with olive oil. Garnish with fresh basil, and red pepper flakes, and serve with toasted bread.

Recipe Tips

• Grate the Tomatoes for Fresh Flavor: Grating the tomatoes instead of using canned sauce adds a fresh and bright flavor to the ratatouille.
• Soak the Eggplant to Remove Bitterness: Soaking eggplant slices in salted ice water helps reduce bitterness and prevents browning while cooking.
• Use a Mandoline for Thin Slices: To achieve even and thin vegetable slices, use a mandoline. It ensures the vegetables cook evenly.
• Bake Covered to Retain Moisture: Covering the ratatouille with parchment and foil helps trap moisture, making the vegetable tender without drying out.
• Serve with Toasted Bread: The tomato sauce and vegetables pair perfectly with toasted bread, making it great for dipping and extra crunch.

How To Store & Reheat Leftovers

Storing in the Fridge: Place leftover ratatouille in an airtight container and refrigerate for up to 3 days.

Freezing: You can freeze the ratatouille in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.

Reheating: Reheat in an oven at 180°C (350°F) for about 10 minutes until warmed through. Alternatively, you can microwave individual servings for 2–3 minutes.

FAQ

Nutrition Facts

• Calories: 318 kcal
• Total Fat: 18.1 g
• Saturated Fat: 3.5 g
• Cholesterol: 8 mg
• Sodium: 860 mg
• Total Carbohydrates: 34 g
• Dietary Fiber: 7.4 g
• Sugars: 13.5 g
• Protein: 8.7 g

Try More Turkuaz Kitchen Recipes:

• Crispy Fresh Mozzarella Sticks
• Black Bun Gourmet Burger
• Pappardelle With Bolognese Ragu