More Mediterranean: Oven-baked Ratatouille

In the vein of my previous post on Baba Ghannouj, here is my recipe for Ratatouille which, incidentally, is very much like the Greek dish, Briam Fournou (Oven-baked Summer Vegetables). This is a great summer dish because it is eaten cool. It is also excellent as a left-over.

Oven-Baked Ratatouille

1 large eggplant (or 3 small ones), peeled and sliced
3 medium tomatoes, sliced
3 medium potatoes, sliced
1 red, green, orange, or yellow sweet pepper, sliced
3 zucchini, sliced
2 or 3 cloves of garlic, grated
fresh Italian parsley (1/4 bunch or as much as you like)
salt and pepper

Note: I didn’t use eggplant in the ratatouille dish you see photographed here. My kids don’t like it but if you do then I recommend using it.

Pre-heat oven to 375F. Peel the eggplant, slice it, and salt it. Let it sit while you slice the other vegetables. Once everything has been sliced, rinse the eggplant and arrange all vegetables in a baking dish as shown in the photo, interchanging each vegetable as you lay them in the dish. Once done, grate the garlic overtop. Although I didn’t use parsley in the last ratatouille I made, it is quite a delicious addition. Just add the full leaves. Then add the salt and pepper. You may cover the vegetables with foil or parchment but I usually don’t as I find they are better tasting when a little browned but not burned (of course). Bake for an hour and a half. Once done, remove it from the oven, let it cool a little and serve.

Bon appetite!


6 thoughts on “More Mediterranean: Oven-baked Ratatouille

  1. Sahha Wa Hana (Bon Appétit, literally: Health and Bliss)
    Your dish above looks delicious, for”Al Ayn Ta’shako Kabla Al-Kalbi Ahyanan” (the eye falls in love before the heart sometimes)… well in this case before the mouth 🙂
    Amazing the similarities and the vast variety in Mediterranean cuisine. In my travel around our beautiful blue pond I rarely ate a dish I didn’t like. We have an almost identical recipe here in coastal Syria. The only thing missing, and it’s a lot, is your magical touch and the beautiful arrangement of the ingredients. We tend to mix it all up, a clear cultural indication of how un-seriously we take ourselves.
    Thank you for sharing.


    1. Thanks, Abufares. 🙂 Actually, the arrangement is due to the movie “Ratatouille”. The last time I made ratatouille before this batch, the kids complained because I made the mixed up one. In the movie, it’s laid all out nicely as in the photo above. To be honest, I can’t taste a difference…but the kids were all about the presentation! Lol!


  2. You made me hungry! My best friends Parents in High School were from France. It was at their home that I first tried this dish. I love it! I make it sans garlic, as I am allergic to it. I just substitute the garlic with Shallots and drizzel some olive oil on it before putting it in the oven. Mmmm… maybe I will go to the supermarket for some veggies : )


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