Ratatouille Bake
Aubergine, courgette, peppers and tomatoes baked in one dish with garlic, thyme and olive oil until soft and sweet.
What to Put on the Table With Ratatouille Bake
- Crusty bread
- Grilled chicken
- Rice
- Rose wine
How to Make Ratatouille Bake
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Heat the oven to 190°C / 375°F. Toss the aubergine, courgette, pepper, onion and garlic with the oil, thyme, salt and pepper.
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Spread them in a wide, shallow baking dish.
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Pour over the passata and tomatoes and stir lightly.
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Bake for 50 minutes, stirring once at 25 minutes, until soft and thickened. Rest for 10 minutes.
Notes From the Method
Use a wide, shallow dish.
Cut the vegetables the same size.
If your oven runs hot, check at 40 minutes.
Stir once halfway.
Common Substitutions & Variations
- An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
Storing and Reheating
Keeps in the fridge for 4 days. It tastes better the next day.
Ratatouille Bake: Your Questions Answered
How long does Ratatouille Bake take to make?
About 1 hour 10 minutes in total — 20 minutes of preparation and 50 minutes of cooking. The recipe serves 4.
What are the key tips for making Ratatouille Bake?
Use a wide, shallow dish. Cut the vegetables the same size. If your oven runs hot, check at 40 minutes. Stir once halfway.
What should I serve with Ratatouille Bake?
Crusty bread; Grilled chicken; Rice; Rose wine.
How should Ratatouille Bake be stored?
Keeps in the fridge for 4 days. It tastes better the next day.
Is Ratatouille Bake suitable for a special diet?
This recipe is vegetarian, vegan, dairy-free, gluten-free and no added sugar. Those labels are checked against the ingredient list, so a dish is only marked when nothing in it contradicts the claim.
How many calories are in Ratatouille Bake?
About 199 kcal per serving, with 4 g protein, 21 g carbohydrate and 11 g fat. The figures are calculated from the ingredient list and are an estimate.
The Numbers per Serving
Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.
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Written and tested by Turab
One person, one kitchen — no test kitchen, no team. How every recipe on this site is checked before it goes up.
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