Oven-Baked Classic Ratatouille

Very tasty, very juicy and bright — a holiday every day! Classic vegetable ratatouille baked in tomato sauce in the oven. It is extremely easy to prepare; any beginner can do it the first time. At the end you will receive a beautiful dish that can be served at a celebration!
cook time: 2h
Maya Lindell
Oven-Baked Classic Ratatouille

Nutrition Facts (per serving)

90
Calories
8g
Fat
5g
Carbs
1g
Protein

Ingredients (6 portions)

Basic:

Tomatoes 300 g
Zucchini 300 g
Eggplant 300 g
Garlic 2 clove
Vegetable oil 5 tbsp
Herbal mixture g
Ground black pepper to taste
Salt to taste

Sauce:

Tomatoes 300 g
bell pepper 300 g
Onion 1 pc
Vegetable oil 2 tbsp
Ground black pepper to taste
Salt to taste

Recipe instructions

Step 1

Step 1
How to make classic ratatouille in the oven? First, prepare the necessary ingredients for the tomato sauce. Wash the vegetables well. Peel the onion. Take any vegetable oil, but refined.

Step 2

Step 2
Make cross cuts on the tomatoes, then put them in boiling water for 2-3 minutes.

Step 3

Step 3
Remove the skins from the tomatoes and cut their pulp into small cubes.

Step 4

Step 4
Bake the bell pepper, without cutting off the stem, in an oven preheated to 220°C for about 15-25 minutes until the skin is blackened. I baked it in a special sleeve. Determine the time and temperature based on your oven.

Step 5

Step 5
Cool the pepper without removing it from the bag and peel the skin. Remove the seeds and stem from the pepper.

Step 6

Step 6
Cut the flesh of the baked bell pepper into small pieces.

Step 7

Step 7
Finely chop the peeled onions into cubes.

Step 8

Step 8
Heat vegetable oil in a frying pan. Add the onion and fry for about 4-5 minutes until translucent. Stir with a spatula to prevent it from burning.

Step 9

Step 9
Add chopped tomatoes to the pan and simmer everything over low heat for about 8-10 minutes.

Step 10

Step 10
Add chopped bell pepper to the onions and tomatoes, salt and pepper, stir and simmer for another 3-5 minutes.

Step 11

Step 11
Prepare the remaining necessary ingredients for the dish. Wash and dry tomatoes, zucchini, and eggplants. It is better to choose an oblong eggplant so that the diameter of the vegetable is more or less the same along its entire length.

Step 12

Step 12
Cut the zucchini into slices approximately 2 mm thick. In addition to regular zucchini, you can use zucchini or yellow zucchini. If your zucchini has a tough skin, peel it off. But it is advisable to use zucchini with a delicate skin so as not to peel it off.

Step 13

Step 13
Also cut the tomatoes into slices.

Step 14

Step 14
Cut the eggplants into slices the same thickness as the zucchini and tomatoes, add salt and leave for 10 minutes to release the bitterness. Then rinse the eggplants with cold water.

Step 15

Step 15
Finely chop the peeled garlic with a knife or pass through a press.

Step 16

Step 16
In a bowl, combine vegetable oil, minced garlic, a mixture of French herbs, ground black pepper and salt.

Step 17

Step 17
Pour all the sauce into the baking dish. It is better to take the baking dish deeper so that all the circles of vegetables fit completely into it. My mold was not very deep, and the tomatoes and eggplants were large in diameter, so I had to cut them in half.

Step 18

Step 18
Place, alternating, slices of tomatoes, zucchini and eggplant on top. Vegetables should be half immersed in the sauce. Top the vegetables with oil, garlic and herbs.

Step 19

Step 19
Cover the pan with foil and place in an oven preheated to 200°C for about 1 hour. Determine the exact baking time and temperature based on your oven. Read about the operating features of different ovens and the use of foil in the articles at the end of this recipe.

Step 20

Step 20
Then remove the foil and bake the vegetables for another 20-30 minutes. Bon appetit!

Additional rubrics

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