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–+ servings

Ratatouille with Fried Zucchini, Eggplant, and Tomato

A rustic French-style ratatouille made by lightly frying zucchini and eggplant slices first, then layering them with tomatoes over a herby tomato sauce and baking until tender and caramelized.
Amanda
Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Salt & rest 15 minutes
Total Time 1 hour 50 minutes
Serving Size 6 servings

Equipment

  • Large skillet or frying pan
  • Chef’s knife
  • cutting board
  • Baking dish (9x13-inch)
  • Spatula or tongs
  • Paper towels and plate
  • Measuring cups and spoons
  • Mixing bowls
  • Aluminum foil

Ingredients

  • 2 medium zucchini sliced into 1/4-inch rounds
  • 1 large eggplant sliced into 1/4-inch rounds
  • 4 large tomatoes sliced into 1/4-inch rounds
  • 1 yellow onion diced
  • 4 cloves garlic minced
  • 1/2 cup olive oil for frying, plus more as needed
  • 2 tbsp olive oil for the sauce
  • kosher salt to taste, plus for salting eggplant
  • black pepper to taste
  • 1 can (15 oz) tomato sauce
  • 2 tbsp tomato paste
  • 2 tsp herbs de Provence
  • 1 tsp dried basil
  • 1/2 tsp sugar optional, to balance acidity
  • fresh basil leaves for finishing
  • 2 tbsp grated Parmesan cheese optional, for serving

Instructions

  • Preheat the oven to 375°F (190°C). Lightly oil a 9x13-inch baking dish.
  • Slice the zucchini, eggplant, and tomatoes into even 1/4-inch rounds. Sprinkle the eggplant slices with salt and let sit for 10 minutes to draw out moisture; pat very dry with paper towels.
  • Fry the zucchini: heat about 2 tablespoons of olive oil in a large skillet over medium-high heat. Cook zucchini slices in a single layer for 2–3 minutes per side until golden. Transfer to a paper towel–lined plate. Repeat in batches, adding more oil as needed.
  • Fry the eggplant the same way, cooking in batches until golden on both sides and slightly tender. Drain on paper towels.
  • Make the sauce: in the skillet (wipe out excess oil if needed), warm 2 tablespoons olive oil over medium heat. Add diced onion and cook until softened, about 4–5 minutes. Stir in tomato sauce, tomato paste, herbs de Provence, dried basil, and sugar (if using). Season with salt and pepper and simmer 3–5 minutes.
  • Spoon a thin layer of the tomato sauce into the bottom of the baking dish. Arrange the fried zucchini, eggplant, and tomato slices in overlapping rows. Sprinkle minced garlic over the top and season lightly with salt and pepper. Drizzle with a little olive oil.
  • Cover tightly with foil and bake for 40 minutes. Remove foil and bake 10–15 minutes more, until the top is lightly caramelized and the vegetables are tender but still holding their shape.
  • Let rest 5 minutes. Finish with fresh basil and (optional) grated Parmesan. Serve warm.

Notes

Slicing matters: Keep all vegetable slices around 1/4-inch thick so they cook evenly and don’t collapse.
Don’t skip drying: Pat vegetables dry before frying to prevent steaming and sogginess.
Fry in batches: Crowding the pan lowers the temperature and makes the vegetables absorb more oil.
Make-ahead: Fry the zucchini and eggplant up to a few hours ahead; keep at room temperature on paper towels.
Storage: Refrigerate leftovers up to 3 days. This dish often tastes even better the next day.
Serving ideas: Enjoy as a main with crusty bread, or as a side with grilled chicken or fish.

Nutrition

Calories: 260kcal | Protein: 5g | Saturated Fat: 3g | Cholesterol: 3mg | Sodium: 620mg