Baked Ratatouille Recipe: A Taste of Provence in Your Kitchen

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast adds a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

Place a large pot or Dutch oven on high heat with 4 tbsp olive oil.

Add the onion, garlic, and thyme, bay leaf; sweat until soft.

Add the diced eggplant and tomatoes and bake in the oven for 40 minutes at 400°F (200°C).

Meanwhile, cut the remaining vegetables (zucchini and capsicum) into chunky pieces.

Once the eggplant and tomatoes have roasted (20 minutes), give them a quick mix to help break them down.

To the same pot, add diced bell pepper and zucchini, a drizzle of olive oil, season with salt and pepper, and cook for another 30-40 minutes.

Using a knife, roll the basil tightly (like a cigar) and cut (shred) the basil and add to the mix, along with a drizzle of olive oil. Adjust seasoning with salt and pepper. Mix well, leave to rest.

Meanwhile, fry the eggs in a pan with a little olive oil. Add a small splash of water and cover with a lid to create steam. Season egg with salt and pepper. Serve one egg per serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens