I present Homemade Ratatouille made from thin slices of eggplant, zucchini, yellow squash, onion and Roma tomatoes drizzled with olive oil and served over a seasoned tomato sauce, perfect as a side or main and a smart way to use up leftover vegetables like potatoes, peppers, beets or mushrooms.

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I never thought leftover veg could look so deliberate and almost theatrical. My Homemade Ratatouille turns a simple side into something you stare at before you dig in.

Thin rounds of eggplant and zucchini arranged like a rustic mosaic, each layer makes you wonder what tiny tweak made humble vegetables taste so intense. It sits in the kind of space I love, part Tomato And Squash Recipes and part dinner mystery.

I keep coming back to it wanting to see how the flavors settle and I bet you will too.

Ingredients

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Spongy texture soaks up flavors, low calorie, fiber rich, slightly bitter when raw
Mild watery zucchini that cooks fast and adds gentle sweetness plus vitamin C and fiber
Bright yellow squash, slightly nutty, low carbs and calories, keeps the dish light and fresh
Tomatoes are acidic and sweet, make the sauce tangy, rich in vitamin C and lycopene
Onion adds savory depth and natural sweetness when caramelized, contains antioxidants and fiber
Garlic is pungent and aromatic, gives a punch, linked to heart health and immune support
Olive oil is a healthy fat that carries flavors, adds silkiness, full of monounsaturated fats
Fresh basil brings a sweet peppery lift, adds aroma and vitamin K, toss on top

Ingredient Quantities

1 medium eggplant about 1 lb 450 g, thinly sliced

2 medium zucchini about 12 oz 340 g, thinly sliced

1 medium yellow squash, thinly sliced

3 ripe Roma tomatoes, thinly sliced

1 large yellow onion, thinly sliced

3 cloves garlic, minced

1 1/4 cups 300 ml tomato sauce or passata

1 tablespoon tomato paste (optional)

3 tablespoons extra virgin olive oil, plus extra for drizzling

1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme

1 teaspoon dried oregano or 1 teaspoon Herbes de Provence

Salt and freshly ground black pepper to taste

A handful fresh basil leaves for serving (optional)

Optional additions you can use if you got them: 1 small potato or sweet potato thinly sliced, 1 red bell pepper and or 1 green bell pepper thinly sliced, 1 cup mushrooms sliced, 1 small carrot thinly sliced, 1 small leek sliced, 1 small beet thinly sliced

How to Make this

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1. Preheat oven to 375°F (190°C). Slice eggplant, zucchini, yellow squash, tomatoes and onion very thin, about 1/8 inch (3 mm) — a mandoline makes this way easier. If you have potatoes, sweet potatoes or beets, slice them thin too.

2. Optional but helpful: lay eggplant slices on paper towels, sprinkle lightly with salt and let sit 10 minutes to draw out liquid, then pat dry. This cuts bitterness and keeps the bake from getting soggy.

3. Make the base sauce: heat 1 tbsp olive oil in a skillet over medium heat, sauté the sliced onion until soft about 5–7 minutes, add minced garlic and cook 30–60 seconds. Stir in 1 1/4 cups (300 ml) tomato sauce or passata and the tomato paste if using, add thyme and oregano or Herbes de Provence, season with salt and pepper and simmer 3–5 minutes. Taste and adjust.

4. Spread the tomato sauce evenly on the bottom of a shallow baking dish (about 9×13 inch or a round 10 inch works). Drizzle a little extra olive oil over the sauce.

5. Arrange the vegetable slices tightly in the dish in alternating rows or a spiral pattern (eggplant, zucchini, yellow squash, tomato, onion, repeat). Pack them snug so they stand upright. If you added potatoes, sweet potatoes, or beets, either par-cook them in the microwave for 2–3 minutes or roast them a few minutes first so they’ll finish cooking with the rest.

6. Drizzle the remaining 2 tbsp olive oil over the arranged vegetables, sprinkle with a bit more thyme, oregano, salt and freshly ground black pepper. If you like, tuck sliced peppers, mushrooms, carrots or leeks in between the rows.

7. Cover the dish tightly with foil or parchment and bake for 35–40 minutes, until the veggies are tender when pierced with a knife.

8. Remove the cover and bake another 10–15 minutes to let the top brown lightly and the sauce reduce a bit.

9. Let the ratatouille rest 5–10 minutes before serving, drizzle a little extra virgin olive oil over the top and scatter fresh basil leaves. Serve over pasta or with crusty bread.

10. Leftovers keep in the fridge up to 4 days, reheat gently on the stove or in the oven. Quick tips: use a mandoline for even slices, salt eggplant to remove excess moisture, and par-cook any dense root veg so everything finishes at the same time.

Equipment Needed

1. Mandoline or a very sharp chef’s knife, makes the thin even slices way faster
2. Cutting board, big enough to hold several veggies at once
3. Shallow baking dish (9×13 inch or a 10 inch round) for the ratatouille to stand in
4. Large skillet for cooking the tomato base sauce
5. Measuring cups and spoons for the tomato sauce, oil and herbs
6. Tongs or a long spatula to arrange and lift the slices into the dish
7. Paper towels and a small bowl to salt and pat the eggplant dry
8. Aluminum foil or parchment to cover while baking, plus oven mitts to handle the hot dish

FAQ

Q: Do I have to salt the eggplant? A: No you do not have to, but salting helps remove bitter liquid and makes the eggplant less soggy. If you are short on time skip it and just pat dry.

Q: Can I make this on the stove instead of baking? A: Yes, cook the sliced or chopped veggies in a large skillet until soft then add the tomato sauce and simmer uncovered 15 to 20 minutes until tender.

Q: How long will leftovers keep? A: Stored in an airtight container it will keep in the fridge for about 3 days and you can reheat in the oven or microwave.

Q: Can I freeze ratatouille? A: Yes it freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently in the oven.

Q: What can I serve it with? A: Serve with crusty bread, over rice or polenta, tossed with pasta, or as a side to grilled meat or fish.

Q: Can I add other vegetables? A: Absolutely. Bell peppers potatoes mushrooms carrots leeks and beets all work. Just slice thin so they cook in the same time as the other veggies.

Homemade Ratatouille Recipe Substitutions and Variations

Eggplant (1 medium) – Substitutes: portobello or cremini mushrooms, roasted red bell pepper, extra zucchini or yellow squash. Mushrooms give a meaty bite, peppers add sweetness, use similar thickness.
Zucchini / yellow squash – Substitutes: thinly sliced potato or sweet potato, sliced eggplant, 1 cup mushrooms. Note potatoes need a bit longer to cook so par-cook or slice very thin.
Tomato sauce / passata (1 1/4 cups) – Substitutes: crushed canned tomatoes blended smooth, 2 large ripe tomatoes blitzed, 1 cup marinara (add a splash of water if too thick), 1 cup tomato puree plus 1 tbsp tomato paste. Taste and adjust salt and acidity.
Thyme / Herbes de Provence – Substitutes: fresh oregano or basil (add basil at the end), dried Italian seasoning, a small pinch of rosemary (use less, rosemary is strong).

Pro Tips

1) Salt and press the eggplant, then really pat it dry. Letting it sit pulls out bitter water so the bake wont be soggy, and if a slice still tastes salty just rinse it quick and blot dry.

2) Get your slices as even as you can. A mandoline with the hand guard is the fastest, but if you dont have one use a very sharp knife and take your time, because uneven pieces wont cook the same.

3) Par cook any dense root veg first. Potatoes, beets or sweet potatoes need a head start or they’ll be underdone when everything else is perfect.

4) Finish smart: brush or drizzle olive oil on the tops so they brown, taste your sauce and tweak acidity with a pinch of sugar or splash of vinegar before you assemble, and let the dish rest a few minutes after baking so the juices settle.