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Ratatouille Casserole

Recipe by Evelyn Marcella Rivera

A beautiful baked take on classic French ratatouille — thin slices of tomato, zucchini, and eggplant spiraled over a savory base of tomato paste, wine, roasted red peppers, basil, and garlic, then roasted until tender. Vegetarian, vegan, and gluten-free.

  • Total Time1 hour 45 minutes
  • Yield6 servings 1x

Ingredients

Units Scale
  • 2 tablespoons dry white wine
  • 2 tablespoons tomato paste
  • 1 cup roasted red bell peppers (diced)
  • 1/3 cup fresh basil leaves (chopped)
  • 4 cloves garlic (thinly sliced)
  • kosher salt
  • freshly ground black pepper
  • 3 medium Roma tomatoes (about 3/4 lb total, thinly sliced)
  • 1 large zucchini (about 12 oz, thinly sliced)
  • 1 small globe eggplant (about 12 oz, halved lengthwise and thinly sliced into half moons)
  • 1/3 cup extra-virgin olive oil
  • 1 teaspoon fresh thyme leaves (roughly chopped)

Instructions

  1. Preheat the oven to 425°F. In a shallow 2-quart baking dish, whisk the wine and tomato paste until smooth. Add the roasted red peppers, basil, garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Toss to combine and spread in an even layer.
  2. Stack 1 tomato slice, 1 zucchini slice, and 1 eggplant slice (eggplant skin-side up) and stand them vertically on edge along the rim of the dish. Repeat with the remaining slices, leaning each stack against the last to create a spiral that fills the dish.
  3. Drizzle the vegetables with the olive oil and sprinkle with the thyme; season with 3/4 teaspoon salt and a few grinds of pepper.
  4. Cover with foil and bake about 30 minutes, until the vegetables are just starting to turn tender and the juices are bubbling. Uncover and bake about 30 minutes more, until the vegetables are knife-tender.
  5. Let rest 10 minutes before serving.

Notes

Choose zucchini with about the same diameter as the Roma tomatoes for the neatest spiral; globe eggplant is wider, so halve and slice into half-moons (or use skinnier Japanese/Chinese eggplant). Slice all the vegetables evenly — a mandoline helps — so they cook at the same rate. Make-ahead: bake up to 1 day ahead, cool, cover the pan tightly, and refrigerate overnight for even deeper flavor; reheat gently, covered, in a moderate oven. Serve with crusty bread or over couscous, polenta, rice, or white beans.

  • Prep Time: 20 minutes
  • Cook Time: 1 hour

Find it online: https://blesseddish.com/ratatouille-casserole/