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    You are in: Home / Recipes / Remy's Ratatouille Recipe
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    Remy's Ratatouille

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 25 mins

    30 mins

    55 mins

    Half Hearted Chef's Note:

    I found a version of this recipe online, and made a couple of changes to suit my tastes, since I can't stand bell peppers of any kind! Select eggplant, zucchini, squash and tomatoes that are about the same size in diameter.

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    Units: US | Metric


    1. 1
      Preheat oven to 375 degrees F.
    2. 2
      Cut a piece of parchment to fit about half way down an oval baking dish, about 10" in the longest direction.
    3. 3
      Pour tomato puree into bottom of baking dish.
    4. 4
      Drop the sliced garlic cloves and diced onion into the sauce.
    5. 5
      Stir in 1 tablespoon of the olive oil and season with half the salt and pepper, stirring to mix evenly.
    6. 6
      Trim the ends off the eggplant, zucchini, yellow squash, and tomatoes. Using a mandoline slicer, slice each vegetable very thin, about 1/8" thick.
    7. 7
      Arrange slices on top of the tomato sauce in a large spiral, overlapping each vegetable slightly, and keeping the order the same (All the vegetables may not fit, as this is more about presentation).
    8. 8
      Drizzle the remaining olive oil on top and season with remaining salt and pepper.
    9. 9
      Remove thyme leaves from stems and sprinkle on top.
    10. 10
      Cover with parchment paper.
    11. 11
      Bake for 45 to 55 minutes, until vegetables have released their liquid and are clearly cooked, but with some structure left.
    12. 12
      Serve by scooping up layers with some sauce below, trying not to disturb the overlapping slices.

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    Ratings & Reviews:

    • on September 17, 2009


      We love this! I did not have yellow squash on hand so just used the zucchini and eggplant. This is wonderful over pasta or rice and the kids like it too.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Remy's Ratatouille

    Serving Size: 1 (313 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 139.6
    Calories from Fat 65
    Total Fat 7.3 g
    Saturated Fat 1.0 g
    Cholesterol 0.0 mg
    Sodium 609.9 mg
    Total Carbohydrate 18.5 g
    Dietary Fiber 7.1 g
    Sugars 8.6 g
    Protein 3.6 g

    The following items or measurements are not included:

    fresh thyme

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