Ratatouille is a Mediterranean culinary gem, featuring a blend of roasted red peppers, tomatoes, and sautéed onions that form a luscious tomato sauce. The star of the dish is a beautifully arranged medley of eggplants, zucchinis, and tomatoes, baked to perfection with aromatic herbs. This visually stunning and flavor-packed dish is not only a treat for the palate but also a work of art for the eyes, making it a versatile and delightful addition to any meal.


  • 2 tablespoons olive oil
  • 1/2 onion
  • 1 red bell pepper
  • 2 tomatoes
  • 3-4 sprigs fresh thyme
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cloves garlic (optional)
  • 2 medium-sized zucchinis
  • 2 medium-sized eggplants
  • 1 tomato
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup olive oil
  • 3-4 tablespoons olive oil
  • 1-2 sprigs fresh thyme


  • 1Roast the red bell pepper on a stovetop burner by placing it on a pan or griddle. Once done, immediately transfer it to a plate and cover it with plastic wrap. Use a food processor to puree the tomatoes. Peel the roasted red bell pepper and add it to the processor along with the tomatoes. Blend until smooth.
  • 2In a pan, add finely chopped onions along with olive oil. Begin sautéing them slowly over low heat. If desired, you can add garlic during this sautéing process. Add the softened onions and the tomato sauce to the pan. Add powdered sugar, salt, black pepper, and fresh thyme. Cook over low heat for 10-15 minutes until it thickens slightly. Remove the thyme from the sauce and spread it on the bottom of an ovenproof dish.
  • 3Slice the eggplants into thin, round slices, including the skin. Place them in salty water for about 15 minutes to draw out bitterness. Then, drain the water. Slice the zucchinis and tomatoes into the same size and shape as the eggplants. Place all the sliced vegetables in a bowl. Add olive oil, salt, and spices to the vegetables, mixing them thoroughly. Place the tomato sauce in the ovenproof dish, and arrange the vegetables in a concentric pattern, starting from the outside and moving inwards. Drizzle olive oil over the vegetables and add fresh thyme leaves.
  • 4Cover the dish with aluminum foil and make 4-5 holes with a knife. Bake in a preheated oven at 190 degrees Celsius (375 degrees Fahrenheit) for 20 minutes. After 20 minutes, remove the foil and continue baking for another 30 minutes, or until the top is lightly browned. Your Ratatouille is ready. Enjoy your meal!