The ultimate oven Ratatouille

My sentiments towards Ratatouille are mitigated! I know its healthy and everything but most of the time its just sloppy and greasy! That is until I found this way of doing it! I tweaked it somewhat to adapt it to my personal taste and now it is the only way I prepare it!

Nowadays it is a miracle if the pot containing the Ratatouille arrives at the table! I admit between my husband and I we have been known to testing it to be sure that we are not poisoning our boys until nothing is left. It is THAT good! As side dish or a vegan mains served with crusty baguette.

Have you already discovered my cookbooks? They contain recipes that are not on the blog and can be found here:


Feel free to follow me on Instagram @auxdelicesdecaroline (click) and Facebook (click)


  • 2 aubergines, diced
  • 1 red onion, diced
  • 4 garlic cloves
  • 1 orange pepper, diced
  • 1 courgette, diced
  • 6 tomatoes
  • 5 tbsps olive oil
  • sea salt, pepper
  • 1/2 bunch fresh basil

Preheat the oven to 220 C and prepare 2 big baking sheets.

Grate the tomatoes with the large holes of a box grater into a bowl to end up with a frothy pulp.

Place the aubergine on one of the baking sheets with 2 tbsp of olive oil. Arrange them in a single layer and season with salt and pepper.

On the second baking sheet place the courgette and pepper with 1 tbsp of olive oil. Arrange them in a single layer and season wiht salt and pepper.

Place both trays in the oven, the courgette and pepper one on top, the aubergine one below and cook for 15 minutes.

In a pan heat 2 tbsp of olive oil and fry the onion in it for 8 – 10 minutes. Add the garlic, stir and cook for not more than a minute. Add the tomatoes and stir until its reduced by approximatively half. Season.

Remove the pans from the oven, stir and spread the ingredients out. Inverse the pans and this time place the aubergine on top. Bake for another 10 minutes, than take the aubergines out but leave the courgette/peppers for another 10 minutes in the oven.

Add all the vegetables to the simmering tomato sauce for a couple of minutes, than take from the stove, adjust the seasoning, add the basil and another teaspoon of olive oil and serve.

Ratatouille improves even when reheated the next day and will keep for 4 days in the fridge or several months in the freezer.

If you have enjoyed this post subscribe to the blog for more recipes.

Leave a Reply