This visually stunning medley effortlessly infuses fresh eggplant, zucchinis, tomatoes and red bell pepper with a rich tomato and garlic sauce enhanced by thyme and oregano. Layers of tender roasted vegetables are perfectly complemented by fresh basil, creating a heartwarming, fragrant centerpiece best enjoyed with crusty bread and extra flavor.

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I recently tested this layered Ratatouille recipe and its nutritional benefits really impressed me. I start by making a hearty tomato sauce using 2 cups canned crushed tomatoes, 3 garlic cloves minced, and one medium yellow onion chopped finely.

I heat 1/4 cup olive oil until it sizzles and add dried thyme and oregano along with salt and black pepper to taste. I then layer thinly sliced eggplant, zucchinis, tomatoes, and red bell pepper over the sauce.

Each vegetable brings its own set of vitamins and minerals, making this dish a healthier choice for a balanced meal. Its rich combination of antioxidants from tomatoes and zucchini, and the fiber in eggplants, makes it not only flavorful but also nutritious.

I’ve seen many variations in different recipes like Quick Ratatouille Recipe or Baked Ratatouille Recipe, and this one is one of the best I’ve come across for a simple, nutritious meal served with crusty bread.

Why I Like this Recipe

1. I really like how the tomato sauce really ties the whole dish together. It brings out the flavors of the garlic, onion and herbs and makes everything super tasty.
2. I love that the recipe layers fresh veggies like eggplant, zucchini, tomatoes and red bell pepper so every bite gives me a mix of textures and flavors. It makes the dish look colorful and appealing too.
3. I enjoy that the recipe is pretty simple to follow. Even if im not a master chef, i can put it together without too much stress and it still turns out delicious.
4. I also like that it’s a healthy meal that fills me up. It’s comforting but light enough so i feel good about eating it every time.

Ingredients

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Canned Crushed Tomatoes: They bring a tangy sweetness and lots of vitamins that help balance flavors in the dish.
Garlic: Offers a bold, zesty kick and lots of antioxidants which players a role in a healthy diet.
Yellow Onion: Adds a smooth flavor and gentle sweetness while giving a good dose of fiber and vitamins.
Eggplant: Provides a hearty texture and mild taste and is a good source of fiber and low in calories.
Olive Oil: Gives a rich, fruity taste and is full of healthy fats that help absorption of other nutrients.

Ingredient Quantities

2 cups canned crushed tomatoes

3 garlic cloves, minced

1 medium yellow onion, finely chopped

1/4 cup olive oil

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

Salt and black pepper to taste

1 medium eggplant, thinly sliced (about 1/8 inch thick)

2 medium zucchinis, thinly sliced (approx 1/8 inch thick)

4 medium tomatoes, thinly sliced (remove seeds if you want)

1 red bell pepper, thinly sliced

Fresh basil leaves for garnish

How to Make this

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1. Preheat your oven to 375°F.

2. Heat the olive oil in a large pan over medium heat, then add the chopped onion and minced garlic. Cook until they get soft, about 5 minutes.

3. Stir in the crushed tomatoes, dried thyme, dried oregano, salt and pepper. Let this simmer for about 10 minutes to blend the flavors.

4. Use a sharp knife to thinly slice the eggplant, zucchinis, tomatoes, and red bell pepper (if you want less extra moisture, feel free to remove the seeds from the tomatoes).

5. Lightly grease a large baking dish and spread a thin layer of your tomato sauce on the bottom.

6. Arrange a single layer of eggplant slices evenly over the sauce, then place a layer of zucchini slices right on top.

7. Next, layer the tomato slices and then the red bell pepper slices over the zucchini.

8. Pour any remaining tomato sauce over the top of your layers. If you have extra olive oil, drizzle it over the vegetables for extra flavor.

9. Cover the dish with foil and bake in your preheated oven for about 35 minutes.

10. Remove the foil during the last 10 minutes to let the vegetables roast and get a bit of color. Once done, garnish with fresh basil leaves, and serve hot with some crusty bread on the side. Enjoy!

Equipment Needed

1. Oven – You’ll need a working oven to bake the dish at 375°F.
2. Large pan – A good sized pan is needed for heating the olive oil and cooking the onion and garlic.
3. Sharp knife – A really sharp knife is necessary for slicing the eggplant, zucchinis, tomatoes, and red bell pepper thinly.
4. Cutting board – Use a sturdy cutting board for all those chopping and slicing tasks.
5. Measuring cups and spoons – Precise measurements are essential when adding the canned tomatoes, olive oil, herbs, salt, and pepper.
6. Baking dish – A large baking dish is required for layering the vegetables and sauce.
7. Aluminum foil – You’ll need foil to cover the baking dish for the majority of the baking time.
8. Stirring spoon – A spoon is handy for stirring the sauce in the pan.

FAQ

Q: Can I use fresh tomatoes instead of canned crushed tomatoes?

A: Yep you can, just note that fresh tomatoes have more water so you might need to drain them or cook them a bit longer.

Q: How do I layer the vegetables in this recipe?

A: Lay them in neat rows over the tomato sauce and ensure they overlap a little bit so they cook evenly.

Q: Do I need to pre-cook any of the vegetables before assembling?

A: No, the idea is to layer them raw over the sauce so they gently poach in the oven while mixing all the flavors.

Q: What if my veggies are too thick?

A: If your slices come out too thick, try to slice them a bit thinner next time so they cook through properly and blend together well.

Q: How long should I bake the ratatouille?

A: Bake it for about 35-45 minutes, but check it every now and then to make sure none of the veggies overcook.

Ratatouille (Layered) Recipe Substitutions and Variations

Canned crushed tomatoes: You might use tomato passata or even blend a few fresh tomatoes if you want a lighter version
Garlic cloves: If you’re out, garlic powder is a quick fix but use less since its stronger in flavor
Olive oil: You could swap this with grapeseed or canola oil though it might slightly change the taste
Dried thyme: Rosemary or even a pinch of dried basil can work as a substitute to give your dish a similar herby note
Red bell pepper: Other colors like yellow or orange bell pepper would be a nice alternative for a similar sweet crunch

Pro Tips

1. Let the vegetables “sweat” a little before layering them up. Try sprinkling a light pinch of salt over the thinly sliced eggplant, zucchinis and tomatoes about 10 minutes before you cook. Then pat them dry with a paper towel. This helps get rid of extra moisture and makes the veggies roast better.

2. When heatin up the sauce make sure you really get those garlic and onions soft. They add a deep, nice flavor really if you let them cook until they’re just a little golden. It can make a big difference in the overall taste.

3. If you’re into extra flavor and texture, drizzle a bit more olive oil on top of the veggies during the last part of baking. I found that letting them roast uncovered for the final 10 minutes really gives them a tasty, slightly charred finish.

4. Experiment with your herbs a bit. Although thyme and oregano work well, a few torn fresh basil leaves or even a pinch of rosemary mixed into the sauce can up your flavor game. Try a little twist to see what suits your taste best.