The Italian way Ratatouille

Sabrina Nichols


I made this tonight and it was awesome! I looked at different recipes and came up with this one on my own. I wanted to try Ratatouille but didn't want the stew type, and I thought it would taste better if it was a little more Italian style...and I was right! Try it with cooked pasta and garlic bread. Enjoy :)

★★★★★ 1 vote
20 Min
25 Min


1 medium
egg plant
1 large
1 large
yellow squash
1 small
sweet yellow onion
2 large
roma tomatoes
1 large
green pepper
1/4 c
olive oil divided
1/2 c
parmesan cheese
1/2 c
mozzarella cheese shredded
1/2 c
italian bread crumbs
2-3 large
fresh basil leafs
1 tsp
1 Tbsp
sea salt divided
1 tsp
fresh ground black pepper
1 tsp
2-3 tsp
minced garlic
4-5 Tbsp
cooking red wine
10-12 Tbsp
marinara sauce (or left over pizza sauce)


1egg plant sea salt- cut in to thin slices. Salt front and back, soak in water for about 30min to an hour. Rinse well pat dry and sprinkle with oregano.
2Thinly slice all veggies, set tomatoes aside. Toss all veggies except tomatoes with olive oil. Toss tomatoes in red wine and sprinkle with thyme and set them a side.
3Coat and heat a large skillet with olive oil add minced garlic cook 1-2 mins. Lightly brown all veggies except tomatoes on both sides. ONLY for 1-2 mins.
Sprinkle with salt and black pepper. Don't over load you skillet. Give the veggies room to brown. Pre heat oven 350.
4Lightly spray baking dish with cooking spray.

Layer half the veggies plus tomatoes sprinkle the 1/2 cup of Italian bread crumbs and parmesan cheese. Layer with the remainder of veggies.
5wash and pat dry basil leafs and roll them up together and thinly slice add to dish.

Spoon about 10-12 Tablespoons of marinara and drop in different spot on top of veggies.

Top with mozzarella cheese and bake at 350 for 25-30 mins.

( you could serve this over some cooked pasta )

About this Recipe

Main Ingredient: Vegetable
Regional Style: Italian
Dietary Needs: Vegetarian
Other Tag: Healthy
Hashtag: #ratatouille