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Baked Ratatouille

This savory, rich vegetable dish is colorful, filling, and really lets you eat with your eyes first--it's beautiful when the veggies mix together and when topped with bubbling cheese on top, it's quite the showstopper.
Course Main Dish
Cuisine French
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 6 people


  • 2 large eggplant, peeled and cut into chunks
  • 2 large zucchini, peeled and cut into chunks
  • 2 large onions, peeled and cut into chunks use sweet onions
  • 2 large peppers, seeded and cut into chunks
  • 1 pint or container of white or button mushrooms cleaned and cut in half
  • 2 14.5 ounce cans of stewed tomatoes
  • 2 gloves minced garlic
  • 1/2 tsp. Kosher salt
  • 1/2 tsp. black pepper
  • 3 tbsp. olive oil
  • 1 tbsp. chopped fresh parsley
  • 1 tbsp. fresh chopped basil or dill
  • 1/4 cup water
  • shredded mozzarella or grated Parmesan (optional)or any cheese of your choice


  1. In large stock pot heat oil on medium heat. Add eggplant, zucchini, onions, peppers and garlic. Saute for about 5 minutes, stirring often. Add water. Stir to steam the veggies. Cook on low heat about 5 minutes.
  2. Add tomatoes, mushrooms, parsley and basil or dill. Cook on low about 20-30 minutes. When veggies are soft but not mushy it is done. Use your discretion on cooking time. If there is too much liquid you can use it separately for soup. Just store it in a separate container.
  3. If using cheese on top, put vegetable mixture into a baking pan and top with shredded mozzarella or grated Parmesan cheese. Place under broiler for 3-5 minutes (watch it carefully so it doesn't burn).