Dump-and-Bake Ratatouille

4.41 from 5 votes

There’s no easier, healthier or tastier way to enjoy fresh summer vegetables than in this simple Dump-and-Bake Ratatouille!

Course Side Dish

Cuisine French

Keyword side dish, vegetable side dish, vegetarian

Prep Time 15

Cook Time 45

Total Time 1

Servings cups

Calories 93.6kcal

Author Blair Lonergan

Ingredients

1 eggplant
Salt and pepper
1 large sweet onion, thinly sliced
2 sweet bell peppers (any color), seeded and sliced into strips
3 zucchini, halved lengthwise and cut crosswise into slices
4 tomatoes, quartered and seeds removed
¼ cup finely chopped fresh parsley
¼ cup coarsely chopped fresh basil
1 tablespoon fresh oregano leaves (or 1 teaspoon dried oregano)
1 small can (6 ounces) tomato paste
1 tablespoon olive oil plus additional for serving
4 teaspoons minced garlic
Optional garnish: capers, drained

Instructions

Cut the eggplant into chunks. In a colander, toss the eggplant with 1 tsp. salt, then let drain for about 30 minutes. Pat the eggplant dry with paper towels.
Meanwhile, spray a deep 9 x 13-inch baking dish with cooking spray. Set aside. Preheat oven to 400 degrees F.
In a large bowl (or in the prepared dish), toss together eggplant, onion, bell peppers, zucchini, tomatoes, parsley, basil, oregano, tomato paste, olive oil, and garlic.
Transfer vegetables to the prepared dish, cover with foil, and bake for 45 minutes, stirring once or twice during the baking time to make sure that the vegetables cook evenly (or until vegetables are tender). Garnish with capers, drizzle with olive oil, and season with salt and pepper just before serving.

Notes

Cooking Just for Two? Cut the ingredients in half and bake the ratatouille in an 8- or 9-inch square dish.

You can also prepare this recipe in a slow cooker. I suggest cooking for about 3 hours on HIGH or 6 hours on LOW, but every Crock Pot varies slightly in temperature, so keep an eye on your vegetables and turn it off when they're nice and tender!

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