A French classic, this rainbow ratatouille reimagines the traditional Provençal dish in vibrant, spiraled layers of zucchini, eggplant, and tomatoes, all nestled into a tomato base. It’s as much a feast for the eyes as it is for the palate—simple, rustic, and unmistakably French. Serve it warm with crusty bread or a dollop of crème fraîche or whipped goat cheese for an effortless, elegant summer dish.

Yield 10″ Pan

Mis en Place

Tomato Sauce

1 Can of Peeled Tomatoes, Mutti is my preference (798ml)

4 Cloves of Garlic, minced

1 Yellow Onion, diced

1 Red Bell Pepper, fired, peeled and chopped

2 Tsp. Herbes de Provence

Fresh Basil and Thyme

Salt, to taste

Olive Oil, of course

1 Green Zucchini, sliced into rounds

1 Yellow Zucchini, sliced into rounds

1-2 Eggplants, sliced into rounds

2 Tomatoes, sliced into rounds

Fresh Basil & Thyme, for garnish

Salt & Freshly Ground Black Pepper

Method

Step 1

Preheat the oven to 375°F (190°C)

Slice and salt eggplant rounds and lay between two pieces of paper towel or a cloth for 30 minutes.

Step 2

Make Tomato Sauce

 In a dutch oven, heat olive oil over medium heat, combine minced garlic and diced onions.

Sauté for roughly 10 minutes, add salt.

Add whole peeled tomatoes and remaining sauce from can, crush the tomatoes.

Add herbes de Provence, 2 sprigs of fresh thyme and a few leaves of basil.

Let simmer for 15-20 minutes.

Puree sauce with an immersion hand blender or in a food processor.

Check seasoning.

Step 3

Slice zucchini’s and tomato thinly with a knife or a mandolin.

Step 4

Spoon tomato sauce in a 10″ pie plate or cast iron pan.

Starting from the outer edge of the pan and working your way to the middle, arrange the sliced vegetables over the tomato sauce, snugly upright but slightly angled, and alternating the colours. Fan them apart slightly, if needed, to cover the entire pan with no large gaps.

Drizzle additional olive oil over top, sprinkle with fresh thyme leaves, salt and freshly ground black pepper.

Cover with a round piece of parchment paper with a slit cut from the centre followed by foil.

Bake for 40 minutes roughly.

Garnish with fresh basil and serve.

Alternative Method:

You can simply chop all the rainbow vegetables and add them directly to the sauce for a simplified version.

Serving Ideas:

This ratatouille is delicious served with dollops of whipped goat cheese over top or

even grated parmesan cheese.

I also love making a tartine by spreading olive tapenade on toasts and topping it with the ratatouille.