Baked ratatouille recipe

Clean eating Ratatouille

5 from 5 reviews

A gorgeous tasting and eye-catching casserole dish



For the base sauce

  • 1 onion, diced
  • 3 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1 red bell pepper, diced
  • Salt, to taste
  • Pepper, to taste
  • 1 can (15 oz.) crushed tomatoes
  • 1 tablespoon thyme

For the sliced veggies

  • 1 eggplant
  • 12 zucchinis or yellow squash
  • 3 Roma tomatoes

For the herb oil seasoning

  • 4 tablespoons olive oil
  • 3 tablespoons fresh basil (approx 15 leaves)
  • 1 teaspoon garlic, minced
  • 2 teaspoons fresh thyme
  • Salt and pepper, to taste


  1. Preheat the oven for 190˚C/375˚F.
  2. Slice the eggplants, zucchini, and tomatoes, into thin slices (approximately 1/16-inch rounds), then set aside. (You can also use a mandoline slicer for the vegetables).
  3. Heat 2 tablespoons of olive oil in a pot.
  4. Sauté onions, garlic, and bell peppers until soft.
  5. Add crushed tomatoes, thyme and season with salt and pepper.
  6. Let it simmer for a few minutes.
  7. Then transfer sauce to a casserole and smooth the tomato sauce with your spatula.
  8. Arrange the sliced veggies in alternating patterns, (e.g. eggplant, zucchini, tomato, eggplant etc.) and season with salt and pepper.
  9. Combine herb oil seasoning and sprinkle over veggies.
  10. Cover the baking dish with tin foil and bake for 35 minutes. After 35 minutes, uncover, then bake for an additional 15 minutes.
  11. Enjoy!


  • Serve ratatouille as a side dish with whole grain rice or as a main dish.
  • Tastes fantastic also the next day.
  • Leftovers make an excellent vegetable salad. Simply add some salad dressing and it’ s done.