Remy’s ratatouille from the animated film is a baked, Provençal-style vegetable dish, layered in a spiral over a savory tomato and pepper sauce. Thin slices of zucchini, summer squash, eggplant, and tomato turn tender in the oven while keeping their shape; serve it warm as a main or side.
Ingredients
- 2 tablespoons (30 ml) olive oil, divided
- 1 small yellow onion, about 1 cup (150 g), finely chopped
- 1 small red bell pepper, about 1 cup (150 g), finely chopped
- 2 garlic cloves (about 6 g), minced
- 1 cup (240 ml) crushed tomatoes
- 1 tablespoon (15 g) tomato paste
- 1 teaspoon (1 g) fresh thyme leaves, or ½ teaspoon (0.5 g) dried thyme
- ½ teaspoon (1 g) fine salt, plus more to taste
- ¼ teaspoon (0.5 g) freshly ground black pepper, plus more to taste
- 1 small globe eggplant, about 8 oz (225 g)
- 1 medium zucchini, about 8 oz (225 g)
- 1 medium yellow summer squash, about 8 oz (225 g)
- 3 medium plum tomatoes, about 12 oz (340 g)
- 1 tablespoon (15 ml) olive oil, for brushing the vegetables
- 1 teaspoon (1 g) fresh thyme leaves, for finishing
- 1 tablespoon (15 ml) chopped fresh parsley or basil, optional
Instructions
- Heat the oven to 375°F (190°C). Choose a shallow 9-inch (23 cm) round or similarly sized oval baking dish. Set out a sharp knife or mandoline; if using a mandoline, use its guard and keep fingers away from the blade.
- Make the sauce. Warm 1 tablespoon (15 ml) olive oil in a skillet over medium heat. Add the onion and bell pepper and cook for 6–8 minutes, stirring occasionally, until softened but not browned. Stir in the garlic and tomato paste and cook for 30 seconds.
- Add the crushed tomatoes, 1 teaspoon thyme, salt, and pepper. Simmer gently for 5 minutes, stirring once or twice, then taste and adjust the seasoning. Spread the sauce evenly in the baking dish.
- Slice the eggplant, zucchini, summer squash, and plum tomatoes into rounds about ⅛ inch (3 mm) thick. Aim for similarly sized slices so they cook evenly. If the eggplant is noticeably wider than the other vegetables, halve the rounds.
- Arrange the slices upright in overlapping rows or a spiral over the sauce, alternating the vegetables. Pack them snugly, but do not force them into the dish; a little space lets steam circulate. Brush the tops with the remaining 1 tablespoon (15 ml) olive oil and scatter over the remaining teaspoon of thyme. Add a light pinch of salt and pepper.
- Cover the dish tightly with foil and bake for 40 minutes. Remove the foil and bake for another 25–30 minutes, until the vegetables are very tender when pierced with a thin knife and the sauce bubbles around the edges. If the tops brown too quickly, loosely cover them again. Rest for 10 minutes before serving, then finish with parsley or basil if desired.
Tips
- Uniform slices matter more than perfect circles. A mandoline makes quick, even rounds, but a sharp knife works well; keep slices close to ⅛ inch (3 mm) so the vegetables soften in the same time.
- Choose vegetables with similar diameters when possible. Large zucchini can be cut in half lengthwise before slicing, while small eggplant can be sliced into full rounds.
- If the dish looks watery, the vegetables may have released more liquid than expected. Bake uncovered for an extra 5–10 minutes, watching the edges, to let some moisture evaporate.
- For a dairy-free dish, use olive oil as written. For a richer finish, add a little grated Parmesan at the table, rather than covering the vegetables with cheese and obscuring their browned tops.
Serving Suggestions
Serve the ratatouille warm, not piping hot, so the vegetables hold together when spooned. It works as a vegetable main with crusty bread, polenta, couscous, or rice to catch the tomato sauce. For a larger meal, pair it with roast chicken, grilled fish, or white beans; keep those accompaniments separate so the layered vegetables remain the focus. A crisp green salad makes a fresh counterpoint.
Variations
This is a home-friendly take on the Provençal vegetable dish shown in Ratatouille. The film’s neat, thin spiral is often called a confit byaldi; it is a stylized, layered presentation rather than the only way to make ratatouille. Traditional and family versions vary, and some cook the vegetables together rather than arranging them in slices.
For a more rustic version, cut the eggplant, zucchini, squash, and tomatoes into ¾-inch (2 cm) pieces. Stir them into the finished sauce in an ovenproof pan and bake covered for about 35 minutes, then uncovered until tender. You can also use red or yellow bell pepper in the sauce, or replace the fresh thyme with ½ teaspoon (0.5 g) dried herbes de Provence. The latter gives a broader, more herbal flavor.
Storage and Reheating
Refrigerate leftovers within 2 hours in a covered container; they keep for 3–4 days. The vegetables soften as they sit, so the next-day serving is less crisp but still flavorful. Reheat individual portions in the microwave until steaming hot, or warm the dish covered in a 325°F (165°C) oven until hot throughout. For food safety, USDA FSIS guidance is to reheat leftovers to 165°F (74°C); check the center with a food thermometer. Freeze cooled portions for up to 2–3 months for best quality, then thaw overnight in the refrigerator and reheat to 165°F (74°C). Do not leave the dish at room temperature for more than 2 hours.
Frequently Asked Questions
Can I make ratatouille ahead of time?
Yes. Bake it up to 2 days ahead, cool, cover, and refrigerate within 2 hours. Reheat covered in a 325°F (165°C) oven until hot throughout, then uncover briefly if you want to refresh the top.
Do I need to salt the eggplant first?
Not for this recipe. Modern globe eggplant is generally mild, and thin slices bake in the sauce. Salting and draining can reduce moisture, but it adds time and is not necessary here.
Can I use a different baking dish?
Yes. Use an ovenproof dish with enough room for the vegetables to stand in overlapping rows over the sauce. A wider dish may require more vegetables or leave them less tightly packed; start checking for tenderness after 55 minutes of baking.
Why did my vegetables turn mushy?
They may have been sliced too thin, packed too tightly, or baked longer than needed. Cut rounds close to ⅛ inch (3 mm), check them at the lower end of the uncovered baking time, and remove the dish when a knife meets little resistance.
Can I make this without eggplant?
Yes. Replace it with an equal weight of zucchini or summer squash. The dish will be milder and have less of eggplant’s soft, savory texture, but the tomato sauce and remaining vegetables still work well.
Can I freeze ratatouille?
Yes, though thawed vegetables will be softer and release some liquid. Freeze in meal-size airtight containers for up to 2–3 months for best quality, thaw in the refrigerator, and reheat to 165°F (74°C).
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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