This ratatouille with Bolognese sauce turns simple summer vegetables into a showpiece. Thin rounds of zucchini, eggplant, and tomato bake over a rich layer of Bolognese, caramelizing at the edges while staying silky and light inside — French comfort food at its prettiest.
If you love baked vegetable dishes, try our Classic Ratatouille and Magic Green Cabbage Salad. For more classic French technique, Allrecipes has plenty of inspiration.
Ingredients
- Bolognese sauce, enough to cover the dish
- 1 zucchini
- 1 eggplant
- 3-4 tomatoes
- Salt, pepper, thyme, and rosemary to taste
Instructions
- Slice all vegetables into thin rounds. Spread the Bolognese sauce on the bottom of a baking dish and arrange the vegetables over it in overlapping rows.
- Sprinkle with spices, cover with foil, and bake at 200C (400F) for 20 minutes.
- Remove the foil and bake 20 more minutes at 180C (350F) until tender and lightly caramelized.
Tips
- Slice the vegetables as evenly as possible so they cook at the same rate.
- Salt the eggplant slices and let them rest 10 minutes, then pat dry to avoid bitterness.
- Let the dish rest 10 minutes after baking so the juices settle into the sauce.
Nutrition (per 100 g): 43.2 kcal, protein 1 g, fat 2.3 g, carbs 4.7 g.