Ratatouille Bake

This variation on a French Provençal dish is made easy by baking it in the oven—no sautéing required! It’s a great choice for a weeknight supper.

Mediterranean/Vegan Diet

Mediterranean/Vegan Diet


  • 3½ cups cubed Japanese or baby Italian eggplant (cut into 1 to 1½-inch slices, see note)
  • 3 cups chopped zucchini (1 to 1½-inch cubes)
  • 2½ cups seeded and sliced red (or orange) mini sweet peppers or sweet bell peppers
  • ½ large sweet onion, diced
  • 1 can (14 to 16 ounces) diced tomatoes, with juice
  • ¼ cup water
  • 2 tablespoons PAPA VINCE extra-virgin olive oil
  • 1 tablespoon gluten-free tamari
  • 1 teaspoon Italian seasoning blend
  • ½ teaspoon garlic powder
  • 1/8 teaspoon crushed red pepper
  • 1/8 teaspoon sea salt, plus more to taste

How to make

  1. Preheat the oven to 400 degrees F. Put all of the ingredients into a large bowl and stir to combine.
  2. Transfer to a large casserole dish with tight fitting lid.
  3. Cover and bake for 1 hour or until veggies are soft and casserole is bubbling (see note).
  4. Let cool 10 minutes. Taste and add more sea salt to taste.
  5. Spoon into shallow bowls and serve.

Chef’s note

  • I suggest setting the casserole dish on a baking pan while it cooks, in case any of the juices spill over while baking, to keep the oven clean!
  • I like to use either a Japanese (Asian eggplant) or baby Italian eggplant in this recipe. Both varieties are thinner, with a more delicate skin than regular, larger eggplants, and the flesh is sweeter. If you are using a large eggplant, scoop out the brown seeds with a grapefruit spoon or sturdy teaspoon before cutting it into 1- to 1½-inch cubes.

Preparation Time

  • Prep Time: 10 mins
  • Cook Time: 60 mins
  • Serves: 4 people

Recipe from Vegan For Everyone by Laura Theodore. Published by Scribe Publishing Company, ©2020. Reprinted by permission.

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