The beautiful ratatouille served up in the movie by the same name. Long and narrow vegetables work best. Serve over a bed of brown rice, couscous, pasta or other starch, or with crusty bread.

Juli Warfel Bitler
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C).

    Advertisement
  • Spread tomato paste into the bottom of a 10x10-inch baking dish. Sprinkle with onion and garlic and stir in 1 tablespoon olive oil and water until thoroughly combined. Season with salt and black pepper.

  • Arrange alternating slices of eggplant, zucchini, yellow squash, red bell pepper, and yellow bell pepper, starting at the outer edge of the dish and working concentrically towards the center. Overlap the slices a little to display the colors. Drizzle the vegetables with 3 tablespoons olive oil and season with salt and black pepper. Sprinkle with thyme leaves. Cover vegetables with a piece of parchment paper cut to fit inside.

  • Bake in the preheated oven until vegetables are roasted and tender, about 45 minutes. Serve with dollops of mascarpone cheese.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

275 calories; 19.1 g total fat; 13 mg cholesterol; 353 mg sodium. 25 g carbohydrates; 5.7 g protein; Full Nutrition

Reviews (302)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/21/2012
We loved this dish! I'm ten and I made this for my family. It was so easy to do that I would do it again every night!!!!! We did not tomato paste so we used a jar of pizza quick sauce which worked great! Read More
(297)

Most helpful critical review

Rating: 3 stars
08/08/2012
Not sure how to rate this. We didn't love it as Ratatoulli but I blended it up and added tomato sauce I made from our garden tomatoes let it simmer all afternoon and served it as sauce over spaghetti and the entire family LOVED it. "Best sauce ever mom"... don't tell the kids its the same we had for dinner last night!! Read More
(51)
417 Ratings
  • 5 star values: 308
  • 4 star values: 70
  • 3 star values: 24
  • 2 star values: 8
  • 1 star values: 7
Rating: 5 stars
06/21/2012
We loved this dish! I'm ten and I made this for my family. It was so easy to do that I would do it again every night!!!!! We did not tomato paste so we used a jar of pizza quick sauce which worked great! Read More
(297)
Rating: 5 stars
06/21/2012
We loved this dish! I'm ten and I made this for my family. It was so easy to do that I would do it again every night!!!!! We did not tomato paste so we used a jar of pizza quick sauce which worked great! Read More
(297)
Rating: 5 stars
09/18/2012
I loved this! My 6 year old daughter couldn't get enough of it. The only changes made were 4 cloves of minced garlic instead of 1/4 cup, and I used Parmesan instead of Mascarpone cheese (I didn't put any cheese over mine and it was still wonderful!) My veggies were sliced about 1/8" inch thick and 45 minutes was the perfect amount of time. We served this over brown rice to make it more of a meal instead of a side. We have also tried this with Ricotta which was quite tasty, but Parmesan is still our favorite. We also added thin slices of red onion and that was yummy as well. Read More
(178)
Advertisement
Rating: 5 stars
05/13/2012
This was awesome!! I added a considerable amount more of extra virgin olive oil than asked for and brushed the top of the slices with it as well. great summer dish! Read More
(85)
Rating: 5 stars
03/05/2014
I loved this recipe! Even more than I love this recipe I loved reading Emma Grace's review! How awesome is it that she is 10 and cooking at this level for her family!!! I think we have a budding chef on our hands! YOU GO EMMA! Read More
(71)
Rating: 3 stars
08/07/2012
Not sure how to rate this. We didn't love it as Ratatoulli but I blended it up and added tomato sauce I made from our garden tomatoes let it simmer all afternoon and served it as sauce over spaghetti and the entire family LOVED it. "Best sauce ever mom"... don't tell the kids its the same we had for dinner last night!! Read More
(51)
Advertisement
Rating: 5 stars
08/10/2012
Excellent dish!! My husband and I are doing a purification cleanse and I've been searching for vegetable dishes. This is by far our favorite dish of the week. The only thing I changed was that I peeled the eggplant because the skin can be chewy sometimes I added sliced roma (plum) tomatoes used fresh basil instead of thyme leaves because I didn't have any and omitted the cheese because we can't consume dairy during this purification. We sprinkled red pepper flakes on top along with some fresh parsley. We didn't miss the cheese. We served it over quinoa. We will definitely have this again long after the cleanse is over. Thank you for sharing!! Read More
(41)
Rating: 4 stars
08/13/2012
Great recipe! Adjustments: Slice onion thin and sautee in olive oil (thank you one reviewer). I used 2 small tomatoes and sliced them thin and used them instead of red pepper. Also omitted tomato paste minced garlic and mascarpone cheese. Before layering sliced veggies I tossed them in olive oil and salted them (except tomatoes). After taking the dish out of the oven sprinkle with parmesan cheese and freshly ground pepper. Enjoy! My family loved it! Read More
(39)
Rating: 5 stars
06/21/2012
Awesome awesome. I have 10 picky kids and trying to get them to try something new is sometimes a chore in itself. I was able to use Eggplant and Zucchini from our garden and i used that and the movie as the sell. And once they tried it. It was gone. Ones that refuse to eat vegetables were asking for seconds. I myself thought it was a very delicious dish and will definately be fixing it again. It will probably surpass the Eggplant Pamesan as one of my alltime favorites. Read More
(33)
Rating: 4 stars
08/06/2013
Great dish good way to use up summer garden veggies. Some advice: Make sure you salt the eggplant prior to using to draw out the moisture or the ratatouille will become wet and soggy! Salt each side of the sliced eggplant and let it sit for 30 min then rinse off and pat dry. If you don't have time for this you shouldn't add as much water. I used some spaghetti sauce instead of tomato paste (didn't have it) and again did not add as much water. 1 tablespoon of minced garlic was plenty. Thanks for the great recipe! Read More
(29)