Baked Ratatouille Recipe

Ratatouille niçoise is a French Provençal stewed vegetable dish, originating in Nice, France. Although, there are different methods for cooking Ratatouille (pronounced rat-a-too-ee), when I think of Ratatouille, I imagine a coarse tomato-based stew with sautéed garlic, onions, zucchini, eggplant, bell peppers and a mix of green herbs like herbes de Provence.  I also like to keep the tradition alive by sticking to the basics of this baked ratatouille recipe.

Ever had those moments when you felt like the eggplants and zucchinis you bought over the weekend might go bad before you use them? This is where Ratatouille shines people. It is also incredibly easy to make and you can even make a big batch and reheat the next day. In addition, it makes a great adult packed lunch and the kids will fall in love with you over and over again.

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I enjoy making this baked ratatouille recipe for many reasons. The first reason is that it is super easy to make once you figure out the right combination of herbs. Secondly, it is vegan and I don’t have to worry about my guests’ eating habits – for the most part. The last reason is that I can cook it a day ahead and serve the next day, the flavor only gets better.

Also, this baked ratatouille recipe is a great starting point for someone learning how to cook with vegetables. It allows you to learn the basics of picking, preparing and cooking fresh vegetables the right way. I continue to post useful links for your consumption.  If you are new to cooking, use my Ultimate Guide as an important starting point for learning how to cook. My Pasta Alla Milanese is also a good recipe that can be adapted to a vegan diet.

I experimented with Ratatouille for the first time after reading Julia Child’s “Mastering the Art of French Cooking.” And although this a lighter, healthier version; this baked ratatouille recipe is slightly based on the recipe in her book. Also, keep in mind that you can serve this dish hot or cold, as an appetizer or main dish, with protein such as roast, lamb or chicken.The choice is yours because this dish is very versatile.  You can even save some time by prepping ahead of time. You’ll need a 3-quart casserole dish with lid.

Pro Tip: Select small-sized zucchinis (6 to 8 inches long); they are best for ratatouille because of their smaller, edible seeds. They are also dense inside. If you select large eggplants, remember to peel the skin before using. 

5 from 1 vote
baked ratatouille recipe
Prep Time
1 hr
Cook Time
18 mins
Total Time
1 hr 18 mins
This is a delicious, and very speedy, low-fat dish. The quality of vegetables transforms this recipe into a very fresh tasting pasta dish in minutes. Choose any pasta shape you want, although hollow shapes, such as penne are particularly good.
Course: Main Course, Side Dish
Cuisine: French
Servings: 6 people
Calories: 354 kcal
  • 1 small eggplant
  • 2 zucchinis thickly sliced
  • 7 oz firm tofu cubed
  • 3 tbsp dark soy sauce
  • 1 garlic clove crushed
  • 2 tsp sesame seeds
  • 1 small red pepper seeded and sliced
  • 1 onion finely chopped
  • 1-2 garlic cloves crushed
  • 2/3 cup vegetable stock
  • 3 firm ripe tomatoes skinned, seeded and quartered
  • 1 tbsp chopped mixed herbs
  • 8 oz penne or other pasta shapes
  • Salt and pepper
  • Crusty bread to serve
  1. Wash the eggplant and cut into 1-inch cubes. Put into a colander with the zucchinis. Sprinkle with salt and leave to drain for 30 minutes.
  2. Mix the tofu with the soy sauce, 1 crushed garlic, and sesame seeds. Cover and marinate for 30 minutes.
  3. Put pepper, onion and 1-2 crushed garlic in a pan with the stock. Bring to a boil, cover and cook for 5 minutes until tender. Remove the lid and boil until all the stock has evaporated. Add the tomatoes and herbs to the pan and cook for another 3 minutes, then add the rinsed eggplants and zucchinis and cook until tender. Season to taste.
  4. Meanwhile, cook the pasta in a large pan of boiling, salted water according to package instructions, until al dente; drain thoroughly. Set your oven to broil. Toss the pasta with vegetables and tofu. Transfer to a shallow ovenproof dish and broil until lightly toasted. Serve with bread.
Recipe Notes

Tofu is a low fat protein, but it is very bland. Marinating adds plenty of flavor - make sure you leave it for the full 30 minutes.

I am always looking for feedback so that I may modify and make my recipes better. If you tried this Baked Ratatouille Recipe, please comment below and rate this recipe.

Until next time . . .