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How to Make Ratatouille with Tomato Sauce

A beautiful dish coming together with fresh vegetables to make a nutritious meal.
ratatouille-in-a-round-casserole-dish-on-a-cutting-board
ratatouille-in-a-round-casserole-dish-on-a-cutting-board

How to Make Ratatouille with Tomato Sauce

A beautiful dish coming together with fresh vegetables to make a nutritious meal.
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Course: Dinner, Lunch, Main Course, Salad
Cuisine: French
Allergy: Dairy Free, Gluten Free, Nut Free, Vegan, Vegetarian
Total Time: 1 hour 30 minutes
Servings: 4
Calories: 284kcal

Equipment

Ingredients

  • 1 eggplant, sliced
  • 1 zucchini, sliced
  • 5 tomatoes, sliced
  • 3 cloves garlic, minced
  • 2 stems parsley, chopped
  • 3 Tbsp extra virgin olive oil
  • salt, to taste
  • pepper, to taste
  • 7 tomatoes, boiled & peeled
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 2 Tbsp extra virgin olive oil
  • ½ tsp sugar
  • salt, to taste
  • pepper, to taste
  • 1 clove garlic, minced
  • 2 stems fresh parsley, chopped

Instructions

  • Wash and slice 1 eggplant, add a pinch of salt and set aside.
  • Wash and slice 1 zucchini (you can use two if one is too small).
  • Wash and slice 5 tomatoes.

Tomato Sauce:

  • If you are using fresh tomatoes: Boil a pot of water, add tomatoes, and let boil for 3 minutes. Peel the skin off the tomatoes and puree in a food processor or just chop.
  • Peel and chop 1 onion.
  • In a pan heat up 2 Tbsp of extra olive oil. Add in the chopped tomatoes until it starts to brown up; stirring occasionally. Chop 1 red bell pepper, add to the onions. Simmer for another 2-3 minutes.
  • Add puree tomatoes to the onion. Also add 1 minced garlic clove and 2 stems of fresh parsley chopped.
  • Turn heat off. Salt and pepper to taste.

Putting it all together:

  • Preheat your oven to 350F.
  • Pour tomato sauce on the bottom of a shallow oven-safe casserole dish.
  • Arrange sliced eggplant, zucchini, and tomatoes in a circular pattern.
  • In a small dish, add 2 stems of chopped parsley, 2-3 garlic cloves minced, 2 Tbsp of extra virgin olive oil, and 1/2 teaspoon of salt. Mix and pour on top of the arranged vegetables.
  • Cover the dish with lid or parchment paper. Bake for 1 hour.
  • Let ratatouille cool down for a few minutes. Enjoy!

Nutrition

Calories: 284kcal | Carbohydrates: 29g | Protein: 6g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 28mg | Potassium: 1385mg | Fiber: 10g | Sugar: 18g | Vitamin A: 4215IU | Vitamin C: 104mg | Calcium: 70mg | Iron: 2mg

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