Roasted Ratatouille

Roasted Ratatouille

I first learned to make Ratatouille in Paris.  I have such fond memories of carefully frying each ingredient, setting it aside and moving to the next.  The produce was incredible, the process therapeutic and the result simply delish! It was a labour of love and I enjoyed every moment. I was 21 years old at the time.

Nowadays it's a little different.  With three children and a fabulously hectic life, I often don’t have the time to stand at the stove and give my ratatouille the attention it deserves.  So I decided to employ my most favourite kitchen tool … the oven!

Chop, arrange, bake - done!

Perfection …


14 small tomatoes, sliced

2 large zucchini, sliced lengthways

1 medium eggplant, sliced into 1 cm rounds

1 onion sliced

1 capsicum, sliced into strips

2 garlic cloves

5 tbs olive oil

salt and pepper to taste


  1. Preheat oven to 200 °C
  2. In a 20cm x 30cm deep baking dish arrange the eggplant in one layer on the bottom, drizzle with 1 tbs of oil.
  3. Add the (whole) garlic cloves.
  4. Arrange zucchini on top of the eggplant in one layer, drizzle with 1 tbs oil.
  5. Repeat for onion, then capsicum and then finally the tomato.
  6. Season to taste
  7. Bake for 30 minutes at 200 °C, then reduce temperature to 150 °C and bake for a further 90 minutes.
  8. Serve immediately or refrigerate for up to 3 days then reheat in a moderate oven.

Tip: Ratatouille loves to be eaten with BBQ meat!

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