I make Homemade Ratatouille from leftover vegetables using thinly sliced eggplant, zucchini, yellow squash, onion and Roma tomatoes set over seasoned tomato sauce and drizzled with olive oil, with optional additions like potatoes, peppers, beets or mushrooms and room to serve it as a side or a main with pasta or crusty bread.

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I love turning leftover eggplant and zucchini into something that makes people stop talking and take photos, yes even my picky cousin. This vegan version is rustic not precious, thin slices glinting in the pan over a saucy base that somehow tastes like late summer sun.

I call it my Best Ratatouille Recipe even though I mess up the plating half the time, it’s bright layers keep pulling folks back for more. Try it when you have odds and ends, you might be surprised how proud you get.

Ingredients

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Eggplant: meaty, spongy, soaks flavors, low calorie, fiber-rich, slightly bitter when raw.
Zucchini: mild, juicy, adds moisture and bulk, vitamin C potassium, low carbs.
Tomatoes: bright acidity, natural sweetness, lycopene antioxidant, vitamin C, makes sauce tangy.
Garlic: pungent aromatic, boosts savory depth, allicin may help heart health when raw.
Onion: sweetens as it cooks provides umami, fiber, vitamin C, gives base flavor.
Olive oil: rich in monounsaturated fats, adds silkiness and depth, heart healthy in moderation.
basil: fresh, herbaceous, brightens dish, vitamin K, aromatic finish, not overpowering.

Ingredient Quantities

1 medium eggplant (about 1 pound)

2 medium zucchini (about 1 pound)

1 medium yellow squash

1 large yellow onion

3 Roma tomatoes (about 10 to 12 ounces)

3 cloves garlic

3 tablespoons extra virgin olive oil plus extra for drizzling

14 ounces canned crushed tomatoes or 2 cups tomato sauce

1 teaspoon dried thyme

1 teaspoon dried oregano

1 teaspoon dried basil or 1 quarter cup fresh chopped basil

1 teaspoon kosher salt or sea salt, plus more to taste

half teaspoon freshly ground black pepper

pinch red pepper flakes optional

Fresh basil leaves for garnish a small handful

Optional additions as desired: 1 medium potato, 1 medium sweet potato, 1 red bell pepper, 1 green bell pepper, 1 cup mushrooms, 1 carrot, 1 leek, 1 small beet

How to Make this

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1. Preheat oven to 375°F (190°C). Thinly slice the eggplant, zucchini, yellow squash, Roma tomatoes and onion into about 1/8 to 1/4 inch rounds. Mince the 3 garlic cloves. If using potato or sweet potato, peel and slice them the same thinness and either microwave for 2 to 3 minutes or parboil 3 to 4 minutes so they start to soften.

2. Optional but helpful: sprinkle the eggplant slices with a little salt and let them sit on paper towels for 10 minutes to draw out excess moisture and any bitterness, then pat dry.

3. Make the tomato base: heat 3 tablespoons extra virgin olive oil in a skillet over medium heat, sauté the sliced onion until soft and translucent, add the minced garlic and cook 30 to 60 seconds. Stir in 14 ounces crushed tomatoes or 2 cups tomato sauce, 1 teaspoon dried thyme, 1 teaspoon dried oregano, and either 1 teaspoon dried basil or 1/4 cup chopped fresh basil, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper and a pinch of red pepper flakes if you like heat. Simmer 5 to 8 minutes until slightly thickened and taste for seasoning.

4. Spread the seasoned tomato sauce in the bottom of a 9×13 inch or similar baking dish in an even layer about 1/4 to 1/2 inch thick.

5. Arrange the sliced vegetables on top of the sauce in an overlapping pattern, alternating eggplant, zucchini, yellow squash, tomato and onion. Tuck any optional additions like par-cooked potato or sweet potato slices, bell peppers, mushrooms, carrot or leek slices into the pattern so everything fits snugly.

6. Drizzle a little extra olive oil over the arranged vegetables, sprinkle a tiny pinch more salt and pepper across the top and scatter a few extra dried herbs if you want more flavor.

7. Cover the dish tightly with foil and bake for 35 to 40 minutes, until the vegetables are tender and the sauce is bubbling. If you used thicker potato or sweet potato slices you may need a few extra minutes.

8. Remove the foil and bake an additional 10 to 15 minutes to let the tops brown a bit and the sauce reduce. Watch so the tomatoes dont burn.

9. Let the ratatouille rest 5 to 10 minutes, garnish with a small handful of fresh basil leaves and a final drizzle of olive oil. Serve over pasta or with crusty bread. Store leftovers covered in the fridge up to 4 days and reheat gently.

Equipment Needed

1. Chef’s knife, sharp (for slicing everything thin)
2. Cutting board
3. Mandoline or a very sharp knife for even 1/8 to 1/4 inch rounds
4. 9×13 inch baking dish or similar casserole pan
5. Large skillet or sauté pan (for the tomato base)
6. Mixing bowl and paper towels (for salting eggplant)
7. Measuring spoons and 1 cup measuring cup
8. Wooden spoon or heatproof spatula
9. Aluminum foil and oven mitts for covering and removing the hot dish

FAQ

Q: How do I stop ratatouille from turning out watery?
A: Salt and sweat the eggplant and zucchini first: slice, sprinkle with salt, let sit 20 to 30 minutes then rinse and pat dry. Cook vegetables in batches so they brown instead of steam, and simmer the sauce uncovered until it reduces. A little extra olive oil at the end helps mouth feel.

Q: Can I use fresh tomatoes instead of canned crushed tomatoes?
A: Yes. Blanch to peel, chop and simmer until they break down to a sauce, about 20 to 30 minutes depending on water content. Roma tomatoes work best because they have less juice, but any ripe tomato will do if you cook it down.

Q: Can I make this ahead and freeze it?
A: Absolutely. Chill in the fridge for up to 4 days or freeze in airtight containers for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove or in a 350 F oven with a drizzle of olive oil.

Q: I want this to be more of a main dish, any ideas?
A: Add cooked beans like cannellini or chickpeas, toss in cooked lentils, nap it over polenta, or top with a fried egg or slices of cooked sausage. A handful of grated cheese also makes it heartier.

Q: Can I include the optional vegetables and do they need different cooking times?
A: Yes, add root vegetables like potato, sweet potato or beet earlier because they take longer to soften. Peppers and mushrooms go in later. Slice things to similar thickness so they cook evenly.

Q: How do I keep bright fresh flavor and not just a mushy stew?
A: Caramelize some vegetables for texture, avoid crowding the pan, finish with plenty of chopped fresh basil and a drizzle of good olive oil. A little acid like a splash of red wine vinegar or lemon juice right before serving wakes everything up.

Homemade Ratatouille Recipe Substitutions and Variations

Eggplant substitute: use about 1 pound portobello mushrooms sliced. They give a similar meaty texture, just sauté or roast first to get rid of extra moisture. If you want a nonfungi option try 14 ounces firm tofu pressed and cubed then roasted.
Crushed tomatoes substitute: 2 cups tomato passata or 1 1/2 cups tomato sauce plus 2 tablespoons tomato paste for body. If you only have fresh tomatoes use 4 to 5 medium tomatoes peeled and simmered down until saucy.
Dried herbs substitute: swap 1 teaspoon dried herb for 1 tablespoon fresh chopped. Or if youre short on jars use 1 teaspoon Italian seasoning to cover the thyme oregano and basil in one go.
Extra virgin olive oil substitute: use equal amounts avocado oil or light olive oil, or try 2 tablespoons butter plus 1 tablespoon oil for a richer finish. Keep extra virgin for finishing drizzle so it doesnt burn.

Pro Tips

1. Salt the eggplant and really let it sit, 10 to 30 minutes if you can, then press between paper towels and rinse/pat dry so it wont make the whole dish soggy or bitter — wait, dont use that character. (Ok seriously, rinsing stops it being too salty and keeps the texture nicer.)

2. Make your slices uniform, use a mandoline or a very sharp knife so everything is about the same thickness, that way nothing overcooks or stays crunchy, if you dont have fancy tools stack and steady your knife and go slow.

3. Par-cook any dense add-ins like potato, sweet potato, carrot or beet so theyre just tender before layering, tuck tomato slices between other veg so they dont dry out on top, and pack the pieces snugly for even cooking and less sauce runoff.

4. Let the dish rest for 5 to 10 minutes before serving so the juices settle and the sauce thickens, finish with a drizzle of good olive oil and fresh basil. If you want a browned top remove the foil near the end and broil very briefly but watch it so it doesnt burn, leftovers reheat gently so they dont go mushy.

Homemade Ratatouille Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

138

kcal

Equipment: 1. Chef’s knife, sharp (for slicing everything thin)
2. Cutting board
3. Mandoline or a very sharp knife for even 1/8 to 1/4 inch rounds
4. 9×13 inch baking dish or similar casserole pan
5. Large skillet or sauté pan (for the tomato base)
6. Mixing bowl and paper towels (for salting eggplant)
7. Measuring spoons and 1 cup measuring cup
8. Wooden spoon or heatproof spatula
9. Aluminum foil and oven mitts for covering and removing the hot dish

Ingredients

1 medium eggplant (about 1 pound)
2 medium zucchini (about 1 pound)
1 medium yellow squash
1 large yellow onion
3 Roma tomatoes (about 10 to 12 ounces)
3 cloves garlic
3 tablespoons extra virgin olive oil plus extra for drizzling
14 ounces canned crushed tomatoes or 2 cups tomato sauce
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon dried basil or 1 quarter cup fresh chopped basil
1 teaspoon kosher salt or sea salt, plus more to taste
half teaspoon freshly ground black pepper
pinch red pepper flakes optional
Fresh basil leaves for garnish a small handful
Optional additions as desired: 1 medium potato, 1 medium sweet potato, 1 red bell pepper, 1 green bell pepper, 1 cup mushrooms, 1 carrot, 1 leek, 1 small beet

Directions

Preheat oven to 375°F (190°C). Thinly slice the eggplant, zucchini, yellow squash, Roma tomatoes and onion into about 1/8 to 1/4 inch rounds. Mince the 3 garlic cloves. If using potato or sweet potato, peel and slice them the same thinness and either microwave for 2 to 3 minutes or parboil 3 to 4 minutes so they start to soften.
Optional but helpful: sprinkle the eggplant slices with a little salt and let them sit on paper towels for 10 minutes to draw out excess moisture and any bitterness, then pat dry.
Make the tomato base: heat 3 tablespoons extra virgin olive oil in a skillet over medium heat, sauté the sliced onion until soft and translucent, add the minced garlic and cook 30 to 60 seconds. Stir in 14 ounces crushed tomatoes or 2 cups tomato sauce, 1 teaspoon dried thyme, 1 teaspoon dried oregano, and either 1 teaspoon dried basil or 1/4 cup chopped fresh basil, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper and a pinch of red pepper flakes if you like heat. Simmer 5 to 8 minutes until slightly thickened and taste for seasoning.
Spread the seasoned tomato sauce in the bottom of a 9×13 inch or similar baking dish in an even layer about 1/4 to 1/2 inch thick.
Arrange the sliced vegetables on top of the sauce in an overlapping pattern, alternating eggplant, zucchini, yellow squash, tomato and onion. Tuck any optional additions like par-cooked potato or sweet potato slices, bell peppers, mushrooms, carrot or leek slices into the pattern so everything fits snugly.
Drizzle a little extra olive oil over the arranged vegetables, sprinkle a tiny pinch more salt and pepper across the top and scatter a few extra dried herbs if you want more flavor.
Cover the dish tightly with foil and bake for 35 to 40 minutes, until the vegetables are tender and the sauce is bubbling. If you used thicker potato or sweet potato slices you may need a few extra minutes.
Remove the foil and bake an additional 10 to 15 minutes to let the tops brown a bit and the sauce reduce. Watch so the tomatoes dont burn.
Let the ratatouille rest 5 to 10 minutes, garnish with a small handful of fresh basil leaves and a final drizzle of olive oil. Serve over pasta or with crusty bread. Store leftovers covered in the fridge up to 4 days and reheat gently.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.