Baked Ratatouille

Name: Baked Ratatouille with Herbes de Provence
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 zucchini, cut into ½ inch pieces; 1 Japanese eggplant or 1 small globe eggplant, cut into ½ inch pieces; 1 red bell pepper, cut into ½ inch pieces; 1 onion, chopped; ¼ cup olive oil; 2 cloves garlic, peeled and smashed; 1 tsp herb de provence; 1 (15 oz) can fire roasted tomatoes, drained; 1 tbsp torn basil leaves; 1 ½ tsp salt

Baked ratatouille is a classic Provencal vegetable dish where zucchini, eggplant, bell pepper, and onion are slowly simmered together in olive oil with herbes de Provence and tomatoes. The low, gentle cooking method coaxes the vegetables into a cohesive, flavorful medley rather than a chunky stew.

🌍French 🥗Vegan 🥗Vegetarian 🏷️Baked 🏷️Provencal 🏷️Family-friendly

Total

1h 35m

Servings

4

Difficulty

Medium

Est. Cost

$20–$33

Recipe Source

View original recipe

From Recette Magazine

Ingredients

1 zucchini, cut into ½ inch pieces
1 Japanese eggplant or 1 small globe eggplant, cut into ½ inch pieces
1 red bell pepper, cut into ½ inch pieces
1 onion, chopped
¼ cup olive oil
2 cloves garlic, peeled and smashed
1 tsp herb de provence
1 (15 oz) can fire roasted tomatoes, drained
1 tbsp torn basil leaves
1 ½ tsp salt

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Instructions

1
In a large bowl stir together zucchini, eggplant, red bell pepper, onion, ¼ cup olive oil, 2 cloves minced garlic cloves, and 1 tsp herbs de provence. Divide vegetables between two Suvie pans and insert into your Suvie. Roast at 400°F for 15 minutes, stirring halfway through.
2
Remove pans from Suvie and divide 1 can drained, fire roasted tomatoes and 1 ½ tsp salt between pans. Return pans to Suvie. Input settings, and cook now or schedule.
3
Bake at 400°F for 60 minutes in both bottom zone and top zone.
4
Remove from Suvie and stir in basil. Season to taste with salt and pepper. Serve with crusty bread on the side.

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Tips & Notes

Pro tips

Cut all vegetables into uniform ½-inch pieces so they cook evenly and create a cohesive texture.
Use a generous amount of high-quality olive oil—it's essential to the dish and prevents vegetables from drying out during slow cooking.
Add the torn basil just before serving to preserve its fresh flavor and vibrant color.
Drain the canned tomatoes to prevent the dish from becoming watery; the tomato flavor will concentrate during baking.

Substitutions

Japanese eggplant → globe eggplant (use one small one; larger varieties may require longer cooking)
herbes de Provence → dried Italian seasoning or thyme + oregano blend (1 tsp total)
fresh basil → parsley or mint (adjust to taste; either adds a different but complementary note)

Storage & make-ahead

Store ratatouille in an airtight container in the refrigerator for up to 4 days; reheat gently in a 350°F oven or on the stovetop over low heat. Freezes well for up to 3 months.

Common Questions

Should I salt the eggplant before baking?

Not required for this recipe since the eggplant is cut small and baked gently. Salting is optional if you want to reduce moisture, but it's not necessary for good results.

Can I make ratatouille ahead of time?

Yes, ratatouille actually improves after a day or two as flavors meld. Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.

What temperature and how long should I bake it?

The recipe doesn't specify exact timing, but ratatouille is typically baked at 350°F for 45–60 minutes until vegetables are very tender and flavors have melded.