Ratatouille Recipe
This Homemade Ratatouille is packed with layers of fresh veggies, marinara sauce, and melty cheese. A simple, cozy side dish that tastes like comfort!
Servings: 8 servings (¾ cup each)
Calories: 99kcal
Equipment
- 9x13 Baking Dish
Ingredients
- 1 cup marinara sauce $0.49*
- 1 yellow onion thinly sliced, (170g, 1¼ cup) $0.90
- 1 eggplant thinly sliced, (about 1 lb, 450g, 3 ½ cups), $1.56**
- 1 zucchini thinly sliced, (about ½ lb, 227g, 2 cups) $0.74
- 1 yellow squash thinly sliced, (about ½ lb, 227g, 2 cups) $0.84
- 3 Roma tomatoes thinly sliced, (360g, 2 ½ cups) $0.87
- 1 Tbsp olive oil $0.18
- ½ tsp dried basil $0.25
- ½ tsp dried oregano $0.03
- ⅛ tsp black pepper freshly cracked, $0.03
- ⅛ tsp salt $0.01
- 1 cup mozzarella cheese shredded, $0.97
- 1 Tbsp fresh parsley chopped (optional), $0.05
Instructions
- Gather all your ingredients and preheat the oven to 400ºF.
- Thinly slice the yellow onion. Slice the eggplant, zucchini, yellow squash, and tomatoes into ⅛-inch thick slices. Cut any pieces with a larger diameter into half-rounds.***
- Pour the marinara in the bottom of a large casserole dish. Sprinkle the sliced onions over top.
- Begin to line up the sliced eggplant, zucchini, squash, and tomatoes into the dish, standing on their sides, and in an alternating pattern until all of the pieces are used up. Drizzle the olive oil over the vegetables, then sprinkle the basil, oregano, salt, and pepper over top.
- Transfer the dish to the oven and roast the vegetables for 40 minutes. After 40 minutes, remove the dish from the oven and sprinkle the shredded mozzarella over top. Return the casserole dish to the oven for five minutes, or until the cheese is melted and creamy.
- After roasting, sprinkle the chopped parsley over top, then serve.
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Video
Notes
*You can use any marinara sauce you like. Store-bought marinara sauce makes this recipe super easy to throw together, whereas homemade marinara sauce adds a rich flavor that makes the dish taste extra special (and you can alter it to suit your tastes!) A jarred pasta sauce, plain tomato sauce, or passata also works. I don’t recommend swapping the sauce for straight tomato paste, though. It's too thick with a super concentrated flavor, and will likely overpower the delicate veggies!
**I use a standard globe eggplant, which is the common large, dark purple variety sold in most U.S. grocery stores. Japanese or Chinese eggplants also work well, and their long, narrow shape makes smaller slices that layer neatly and cook evenly. They also tend to have thinner skin and fewer seeds. Whichever variety you use, choose one that feels firm, smooth, and heavy for its size, with no soft spots or wrinkled skin.
***Try to purchase vegetables that are a close size in diameter to make layering easier.
Nutrition
Serving: 1serving | Calories: 99kcal | Carbohydrates: 9g | Protein: 5g | Fat: 5g | Sodium: 275mg | Fiber: 3g