Baked Ratatouille Recipe

This is a favourite recipe of ours for early autumn, using up lots of fresh veggies from the garden and lovely and warming for the early autumn without being too heavy.

Ingredients (serves 4)

  • 1-2 aubergines, sliced approx 0.5cm thick
  • 1-2 courgettes, sliced approx 0.5cm thick
  • 1 red/orange/yellow bell pepper, diced
  • 4-5 medium-large tomatoes, sliced
  • 1 onion, finely chopped
  • 1 can chopped tomato or small carton of passata
  • 2-3 garlic cloves, crushed
  • olive oil
  • sea salt & pepper
  • handful fresh chopped oregano or marjoram
  • 4 tbsp breadcrumbs (if you prefer lots of topping, double this!)
  • 2 tbsp grated cheddar (if you prefer lots of topping, double this!)


  1. Make a tomato sauce – on a low heat, fry the onions, peppers and garlic until soft, then add the chopped tomatoes. Simmer for 5 minutes to reduce. Add a pinch of sea salt and set aside.
  2. Dry fry the aubergine and courgette slices – this really makes a difference and will make the whole dish less watery. Heat a saucepan on a medium-high heat, then add the slices in batch, dry frying (no oil/butter) for 2 mins each side until they start to turn a golden brown. Use a spatula to remove from the pan and leave to cool while you fry the rest.
  3. Now, get the topping ready by mixing the grated cheese with the breadcrumbs and a tablespoon of olive oil. Season generously with sea salt and pepper.
  4. OK, now you’re ready to start layering the dish. Choose a medium roasting tin. Spoon half of the tomato sauce on the base and spread it to cover.
  5. Now, cover with a layer of aubergines, season, then add a layer of tomatoes, a sprinkle of oregano, then courgettes, and season again.
  6. Cover this with another layer of aubergines, tomatoes, oregano and courgettes, remembering to season as you go.
  7. Use up all your veggies and tomato sauce this way, then sprinkle the breadcrumb mix over the top.
  8. Bake in an oven at 180c for 30-35 mins until the topping turns golden brown and the veggies are soft (spike it with a skewer to test!)