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Baked Ratatouille with Tomatoes, Zucchini, and Eggplant

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Baked ratatouille with tomatoes, zucchini, and eggplant is a colorful, light, and flavorful vegetable dish. Layers of tender zucchini, eggplant, and tomatoes bake together in a rich herby sauce, delivering a comforting taste of the French countryside.

Ingredients

  • 2 medium zucchini, thinly sliced
  • 1 medium eggplant, thinly sliced
  • 3 Roma or vine tomatoes, thinly sliced
  • 1 red bell pepper, chopped (optional)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tbsp olive oil, plus extra for drizzling
  • 1 (14 oz) can crushed tomatoes or tomato sauce
  • 1 tsp fresh thyme (or ½ tsp dried Italian herbs)
  • Salt and black pepper, to taste
  • Fresh basil or parsley, for garnish

Instructions

  1. Preheat oven to 375°F (190°C).
  2. In a skillet, heat olive oil and sauté chopped onion and garlic until fragrant. Add crushed tomatoes, herbs, salt, and pepper; simmer 5–10 minutes.
  3. Pour the sauce into a baking dish and spread evenly.
  4. Layer zucchini, eggplant, and tomato slices on top of the sauce, alternating in a circular or straight‑line pattern.
  5. Drizzle with olive oil, sprinkle a bit more salt and pepper, and add fresh thyme leaves.
  6. Cover loosely with foil and bake for about 30 minutes.
  7. Remove foil and bake for another 15–20 minutes, until the vegetables are tender and slightly golden at the edges.
  8. Garnish with chopped basil or parsley before serving.

Notes

  • Feel free to add yellow squash for extra color or roasted red peppers for sweetness.
  • Top with crumbled goat cheese or Parmesan for a richer flavor.
  • For a heartier main dish, serve over couscous, polenta, or quinoa.
  • Leftover ratatouille tastes even better the next day as flavors deepen.

Nutrition

Find it online: https://recipesbyliza.com/baked-ratatouille-with-tomatoes-zucchini-and-eggplant/