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French Food
Norah Kay

Classic French Ratatouille

This classic French ratatouille recipe is a vibrant and rustic vegetable medley straight from the heart of Provence. Layers of tender eggplant, zucchini, squash, and tomatoes are baked in a garlicky herb-infused tomato sauce until perfectly tender and bursting with Mediterranean flavor. It’s an easy, healthy, and visually stunning dish that represents the soul of French food—simple, seasonal, and utterly delicious.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 4
Course: Gluten-Free, Main Dish, Side Dish, Vegetarian
Cuisine: French, Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

For the Sauce Base:
  • 1 small onion diced
  • 3 cloves garlic minced
  • 2 tablespoons olive oil
  • 3 ripe tomatoes chopped
  • 1 tablespoon tomato paste optional
  • Salt and pepper to taste
  • 1 teaspoon herbs de Provence
For the Vegetable Layers:
  • 1 medium eggplant thinly sliced
  • 1 zucchini thinly sliced
  • 1 yellow squash thinly sliced
  • 2 Roma tomatoes thinly sliced
  • Olive oil for drizzling
  • Fresh basil for garnish

Equipment

  • Cutting board – for slicing all your vegetables evenly
  • Sharp chef’s knife or mandoline slicer – to get thin, uniform slices
  • Skillet or saucepan – for cooking down the tomato base
  • 8-inch (or similar size) round baking dish – ideally ceramic or glass
  • Foil – to cover the dish while baking
  • Wooden spoon or spatula – for stirring the sauce
  • Measuring spoons – for precise seasoning
  • Basting brush (optional) – to coat the top layer with olive oil evenly

Method
 

Prepare the Tomato Base:
  1. In a skillet, heat olive oil over medium heat. Add diced onion and sauté until soft. Stir in garlic, then add chopped tomatoes and tomato paste. Simmer for 5–7 minutes. Season with salt, pepper, and herbs de Provence.
Preheat the Oven:
  1. Set your oven to 375°F (190°C).
Assemble the Dish:
  1. Spread the tomato base evenly in the bottom of a round baking dish. Arrange the sliced vegetables in a circular pattern, alternating colors (eggplant, zucchini, squash, tomato).
Season & Bake:
  1. Drizzle olive oil over the vegetables, then sprinkle with salt, pepper, and additional herbs de Provence if desired. Cover with foil and bake for 40–45 minutes. Uncover and bake for another 10 minutes until lightly browned.
Garnish & Serve:
  1. Remove from the oven, let rest slightly, and garnish with fresh basil. Serve warm with crusty bread or as a side dish.
🥗 Nutrition Info (Per Serving)
  1. Calories: 180
  2. Fat: 10g
  3. Carbohydrates: 20g
  4. Protein: 3g
  5. Fiber: 6g
  6. Sugar: 10g
(Estimates based on standard ingredients)

    Notes

    💡 Notes:
    Slice vegetables uniformly for even cooking and visual appeal.
    You can use canned crushed tomatoes instead of fresh for convenience.
    Leftovers keep well for 4–5 days in the fridge and taste even better the next day.
    Great served with rice, couscous, or roasted chicken.
    To freeze, let cool completely and store in airtight containers for up to 2 months.