Easy Ratatouille

Course: Side
Cuisine: French
Keyword: dairy-free, easy, eggplant, french recipe, gluten-free, peppers, summer, tomatoes, vegan, zucchini
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 8
Author: The Petite Cook
This easy Ratatouille recipe comes together quickly for an easy one-pot weeknight meal. It’s a light and fresh meal that’s naturally gluten-free, dairy-free and vegan.
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Ingredients

For the sauce:

  • 2 tbsp extra-virgin olive oil
  • 1/2 large red or white onion finely chopped
  • 1 red bell pepper cubed
  • 1 can organic plum tomatoes, drained (400 gr)
  • 1 garlic clove
  • 1 tsp sugar
  • 1 tbsp balsamic vinegar
  • 1 tsp freshly teared thyme leaves
  • 1 tsp freshly dried oregano
  • sea salt and black pepper to taste

For the ratatouille:

  • 2 large zucchini
  • 3 small long eggplants
  • 2 salad tomatoes
  • 2 small red onions
  • 2 thyme sprigs
  • a pinch of freshy dried oregano
  • a glug of extra-virgin olive oil
  • sea salt and black pepper to taste

Instructions

  • For the tomato sauce: heat a shallow cast-iron pan over medium-low heat. Fold in olive oil, red onion, whole canned tomatoes, cubed red bell pepper and garlic.
  • Stir-fry for 5 min, then add in the sugar, balsamic vinegar, thyme and oregano. Mix all the ingredients together and gently crush the tomatoes with a wooden spoon.
  • Allow to cook for about 10 min, then season with salt and pepper to taste.
  • Preheat oven to 180C/375F.
  • Transfer the sauce into a food processor and mix until creamy but still a bit chunky.
  • Spread 1 cup of the tomato sauce evenly over the bottom of your shallow cast-iron pan.
  • To make the ratatouille, start by slicing zucchini, eggplants, red onions and tomatoes into even thin slices and set them aside.
  • Arrange one slice of each vegetable on the pan and continue until the pan is full. To make things easier, stack the veggie slices in your hand then layer them into the pan.
  • Season with a pinch of oregano, sea salt and black pepper on top and a swirl of olive oil.
  • Bake for 30 minutes or until veggies are tender and the sauce is gently bubbling on the sides.
  • Remove the pan from the oven, allow to cool for 5 min, then serve.
  • Store in an airtight container in the fridge for up to 2 days, or freeze for up to 1 month.

Notes

This post was firs published in August 2017 and updated with more info.