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Ratatouille (Layered)
Layered ratatouille is a beautifully arranged dish with thinly sliced eggplant, zucchini, and tomatoes, baked to tender perfection with herbs.
Prep Time
20 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 30 mins
Servings: 4
Calories: 152 kcal
Course:
Side Dish , Main Course , Dinner
Cuisine:
Italian
Ingredients
- 3 tablespoons olive oil divided
- 3 cloves garlic minced
- ½ small onion chopped
- ½ cup shredded carrot or diced red bell pepper*
- 14 ounces crushed tomatoes
- 1 teaspoon dried basil
- ¼ teaspoon dried thyme leaves
- 2 teaspoons dried parsley
- 1 small eggplant sliced
- 1 large zucchini sliced
- 3 roma tomatoes sliced
- ½ teaspoon salt or more to taste
- ⅛ teaspoon black pepper or more to taste
Instructions
- Preheat oven to 375°F.
- In a large skillet, cook onion, garlic, and carrot (or bell pepper) in 2 tablespoons of olive oil over medium heat, 4-5 minutes or until tender.
- Stir in the crushed tomatoes and seasonings and simmer uncovered for 15 minutes or until thickened. Taste and season with salt and pepper.
- Meanwhile, cut vegetables to ⅛-inch thickness.
- Add the sauce to the bottom of a 2-quart baking dish. Starting with the outer edge, arrange the sliced vegetables standing up on their sides over the sauce. Brush with remaining olive oil.
- Cover and bake 30 minutes. Uncover and bake an additional 15 minutes or until vegetables are tender.
- Season with salt and pepper to taste. Sprinkle with fresh basil and serve hot or warm.
Cup of Yum
Notes
- For more sauce, add 28 oz of crushed tomatoes (instead of 14 oz). For a zestier sauce, add 1-2 tablespoons tomato paste. The sauce can be replaced with marinara sauce if desired.
- Herbs can be replaced with 1 teaspoon herbs de Provence or Italian seasoning.
- *Diced bell pepper or shredded carrot adds a bit of sweetness to balance the acidity of the tomatoes—you can replace it with ¼ to ½ teaspoon of sugar if needed.
- Allow the sauce to simmer until thickened. The liquid from the vegetables will mix with the sauce and thin it out as it bakes.
- For firmer vegetables, reduce baking time. For softer vegetables, increase bake time.
- Leftovers can be stored in an airtight container in the fridge for up to 1 week.
Nutrition Information
Calories
152
(8%)
Carbohydrates
13g
(4%)
Protein
3g
(6%)
Fat
11g
(17%)
Saturated Fat
2g
(10%)
Sodium
301mg
(13%)
Potassium
561mg
(16%)
Fiber
5g
(20%)
Sugar
8g
(16%)
Vitamin A
1095IU
(22%)
Vitamin C
43mg
(48%)
Calcium
32mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 152
% Daily Value*
| Calories | 152 | 8% |
| Carbohydrates | 13g | 4% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Sodium | 301mg | 13% |
| Potassium | 561mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 1095IU | 22% |
| Vitamin C | 43mg | 48% |
| Calcium | 32mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.