Ratatouille

Name: Ratatouille
Prep time: 35 min
Cook time: 1 h 15 min
Total time: 1 h 50 min
Yield: 4–6 people
Cuisine: French
Ingredients: 1 medium zucchini; 1 medium yellow squash; 1 small Japanese eggplant; 3–4 Roma tomatoes; 2 tbsp olive oil; 1 small yellow onion, finely diced; 1 red bell pepper, finely diced; 1 yellow bell pepper, finely diced; 3 garlic cloves, minced; 1½ cups crushed tomatoes; ½ tbsp salt, or to taste; ½ tsp black pepper; 1 tsp dried basil; ½ tsp dried thyme; Fresh basil

Inspired by Disney’s Ratatouille, this dish is made with thinly sliced vegetables layered over a homemade tomato and bell pepper sauce. Everything is baked together with garlic, olive oil, and herbs until the vegetables are tender.

1 hour 50 minutesMakes 4–6 people

FrenchOctober 18, 2026

Jump to Recipe

The recipe

Ratatouille

Prep: 35 minutes
Cook: 1 hour 15 minutes
Total: 1 hour 50 minutes
Serves: 4–6 people

Ingredients

Tap to check off

For the Vegetable Layers:

For the Tomato Sauce:

For Garnish:

Method

Heat 2 tbsp olive oil in a pan over medium heat. Add the diced onion and bell peppers and cook for 7–10 minutes until softened.
Add the minced garlic and cook for another minute.
Add the crushed tomatoes, basil, thyme, salt, and black pepper. Stir and simmer for 10–15 minutes until the sauce thickens slightly.
For a smoother consistency, blend the sauce using a blender.
Slice the zucchini, yellow squash, eggplant, and Roma tomatoes into very thin pieces. Try to keep the slices as even as possible.
Spread the tomato sauce evenly across the bottom of a 10–11-inch round baking dish. Arrange the vegetables in an alternating pattern: tomato, zucchini , eggplant, and yellow squash. Continue layering in a spiral until the dish is filled.
Preheat the oven to 375°F (190°C). Cover the dish tightly with parchment paper and foil and bake for approximately 45–55 minutes. Remove the foil and bake for another 15–20 minutes, until the vegetables are tender and some of the excess moisture has evaporated.
Let the ratatouille rest for 5–10 minutes before serving. Garnish with fresh basil or parsley.
Enjoy!

Dilruba’s tips

Use Japanese eggplant instead of a large globe eggplant. The smaller diameter makes it easier to arrange the vegetables evenly.
Don't slice the vegetables too thick. Around ⅛ inch gives you the layered appearance from the movie.
Use a round ceramic dish. A white or cream-colored dish makes the vegetables stand out.
I found that the recipe made a little more sauce than I needed, so I removed about ½ cup before arranging the vegetables. You can do the same if the sauce seems too much for your baking dish. Don't throw away the extra sauce! You can save it and use it for pasta, pizza, or another dish.
I also recommend serving the ratatouille with some freshly shredded Parmesan cheese on top. It adds so much flavor and goes really well with the vegetables and tomato sauce!