Easy Baked Ratatouille
A vibrant, oven-baked vegetable dish featuring eggplant, tomatoes, mushrooms, and aromatic herbs, perfect for a healthy, flavorful vegetarian main or side dish.
Ingredients
Instructions
- Lightly grease a shallow 1 1/2-quart ovenproof dish with 1 teaspoon of olive oil.
- Cover the bottom with half the sliced onions and crushed garlic.
- Set aside.
- Slice off the ends of the eggplants and cut each in half lengthwise.
- Place each half on a cutting board, skin side up.
- Slice each half lengthwise into thirds, leaving slices attached at the stem ends, creating a fan shape.
- Insert a tomato slice between each section of the eggplant fans.
- Layer the eggplant fans, remaining sliced tomatoes, onions, garlic, sliced mushrooms, basil leaves, rosemary, bay leaf, salt, and pepper in the dish.
- Press down to pack the vegetables tightly.
- Drizzle with the remaining olive oil.
- Cover the dish with foil.
- Bake in a preheated oven at 375°F (190°C) for 45 minutes or until the eggplant is tender.
- Remove the bay leaf before serving.
Nutrition & Diet Analysis (per serving)
505
kcal
25% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).