Ingredients

2 tbsp. dry white wine

2 tbsp. tomato paste

1 cup diced roasted red bell peppers

1/3 cup chopped fresh basil leaves

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, thinly sliced into half moons

1/3 cup extra-virgin olive oil

1 tsp. roughly chopped fresh thyme leaves

Instructions

Step 1: Preheat the oven to 425ºF. In a shallow 2-quart baking dish, whisk together the dry white wine and tomato paste until smooth. Add the diced roasted red bell peppers, chopped basil, sliced garlic, 1/4 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Toss to combine evenly and spread the mixture in an even layer across the bottom of the dish.

Step 2: Arrange the vegetables by stacking one slice each of tomato, zucchini, and eggplant along the edge of the baking dish, placing the eggplant slices skin side up. Continue stacking in a spiral pattern using the remaining slices until the dish is filled.

Step 3: Drizzle the stacked vegetables evenly with extra-virgin olive oil and sprinkle with fresh thyme leaves. Season with 3/4 teaspoon kosher salt and a few grinds of black pepper for balanced flavor.

Step 4: Cover the baking dish with foil and bake until the vegetables start to become tender and the juices are bubbling, about 30 minutes. Remove the foil and continue baking until all vegetables are knife-tender, approximately 30 minutes more. Let the dish rest for 10 minutes before serving to allow flavors to meld.

Tips & Variations

For a richer flavor, try adding a sprinkle of grated Parmesan cheese over the vegetables before the final 30 minutes of baking.

If you prefer a spicier dish, add a pinch of red pepper flakes to the wine and tomato paste mixture.

Use fresh tomatoes and zucchini that are firm and ripe for the best texture and taste.

To make this dish vegan, simply omit any cheese additions and ensure your tomato paste contains no animal products.

FAQs

Can I prepare this dish ahead of time?

Yes, ratatouille casserole can be assembled a day in advance. After baking, cover the pan with plastic wrap and refrigerate. Reheat before serving for convenience.

Can I substitute other vegetables?

Absolutely. While tomatoes, zucchini, and eggplant are classic, you can add or substitute summer squash, bell peppers, or mushrooms according to your preference or seasonal availability.