Baked Ratatouille
The Provençal summer classic in its showpiece form: thin rounds of aubergine, courgette, tomato and red pepper layered in rows over a garlicky tomato and pepper sauce, drizzled with olive oil and herbes de Provence and baked until meltingly soft.
Servings
Ingredients
Nutrition
Per serving
Steps
Make the sauce
Heat 2 tablespoons of oil in a large pan over medium heat and cook the onion and chopped pepper about 8 minutes, stirring now and then, until soft. Add the garlic, canned tomatoes, sugar and a pinch of salt, then simmer gently over medium-low heat about 15 minutes until thick.
- 2 tbsp olive oil
- 1 onion
- 1 chopped red pepper
- 3 garlic cloves
- 400g tin chopped tomatoes
- 1 tsp sugar
- pinch salt
✅ Done when: sauce is thick and no longer watery
Slice the vegetables
While the sauce cooks, cut the eggplant, zucchini and plum tomatoes into thin, even rounds about 3 mm thick; a mandoline slicer helps keep them uniform. Cut the remaining pepper into thin strips about the same length as the other slices.
- 1 aubergine
- 2 courgettes
- 4 plum tomatoes
- 1 pepper, cut into strips
✅ Done when: all slices are the same thickness, about 3 mm
Layer
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Season
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Bake
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Rest and serve
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Make the sauce
Heat 2 tablespoons of oil in a large pan over medium heat and cook the onion and chopped pepper about 8 minutes, stirring now and then, until soft. Add the garlic, canned tomatoes, sugar and a pinch of salt, then simmer gently over medium-low heat about 15 minutes until thick.
- 2 tbsp olive oil
- 1 onion
- 1 chopped red pepper
- 3 garlic cloves
- 400g tin chopped tomatoes
- 1 tsp sugar
- pinch salt
✅ Done when: sauce is thick and no longer watery
Slice the vegetables
While the sauce cooks, cut the eggplant, zucchini and plum tomatoes into thin, even rounds about 3 mm thick; a mandoline slicer helps keep them uniform. Cut the remaining pepper into thin strips about the same length as the other slices.
- 1 aubergine
- 2 courgettes
- 4 plum tomatoes
- 1 pepper, cut into strips
✅ Done when: all slices are the same thickness, about 3 mm
Layer
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Season
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Bake
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Rest and serve
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The Story Behind the Dish
Ratatouille began as a humble peasant stew in and around Nice, made from the summer glut of tomatoes, courgettes, aubergines and peppers. Its name comes from the Occitan ratatolha and the French touiller, 'to stir'.
The neat, layered presentation is a modern take inspired by the confit byaldi of French chef Michel Guérard, and was made world-famous when chef Thomas Keller adapted it for the 2007 Pixar film Ratatouille.
⭐ Why It's Famous
It's naturally vegan and gluten-free, and it captures the taste of a Mediterranean summer in one dish.
💡 Fun Fact
Purists in Nice insist each vegetable should be cooked separately before being combined, so every one keeps its own flavour.
Nice, Provence, France
43.70°N, 7.27°E
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