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Baked Ratatouille

This baked ratatouille recipe is heavenly when made with homegrown vegetables. It's so good, I sometimes make the casserole all for myself, then eat it for lunch a few days in a row.—Catherine Lee, Chandler, Arizona
  • Total Time
    Prep: 15 min. Bake: 50 min.
  • Makes
    8 servings


  • 4 bacon strips, cut into 2-inch pieces
  • 1 cup sliced onion
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1/3 cup tomato paste
  • 1/4 cup olive oil
  • 1 large garlic clove, minced
  • 1 teaspoon salt
  • 1 teaspoon Italian seasoning
  • 1 large eggplant (about 1-1/4 pounds), peeled and cubed
  • 4 medium zucchini, sliced
  • 1 large green pepper, cut into strips
  • 8 to 12 ounces sliced Monterey Jack cheese


  • In a large skillet, cook bacon and onion over medium heat until bacon is crisp; drain. Stir in the tomatoes, tomato paste, oil, garlic, salt and Italian seasoning.
  • Spread half into a greased 13-in. x 9-in. baking dish. Layer with half of the eggplant, zucchini, green pepper and cheese. Repeat layers. Bake, uncovered, at 375° for 50-55 minutes or until hot and bubbly.
Nutrition Facts
1/2 cup: 250 calories, 17g fat (7g saturated fat), 30mg cholesterol, 607mg sodium, 15g carbohydrate (9g sugars, 5g fiber), 11g protein.

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  • Cebra
    Jun 20, 2019

    This Is a fabulous recipe. My family loves it so much that it is always requested, even in the heat of the summer.

  • Briadona
    Aug 29, 2013

    My new favorite ratatouille recipe! Did bake it covered kept it moist and the vegetables were just right..not too soft. And did omit the bacon and didn't miss. Still lots of flavor. Used provolone cheese since a favorite. Would stir the casserole after baking as better taste when mixed. Thanks for a great way to prepare this dish!

  • koverh
    Aug 6, 2013

    Wow, this is packed with flavor and, while it is delicious right out of the oven, the next day it's even better. I will definitely keep this recipe close and use it again. Yummy!!

  • Kaerrie
    Dec 18, 2012

    This is one of the freshest, best tasting meals we've ever had. I've recommended this recipe several times and my mouth waters just thinking about making it again this weekend.

  • Oregonian1
    Jun 29, 2012

    I have made this many times. Family will ask if i will make it for get together. So juicy and all the flavors bind so well. Definitely stimulating to the taste buds.

  • oxnicoleox3
    Feb 7, 2012

    I found that the tomato mixture was too sparse. Also, my zucchini on top came out a little bit dry. I don't think the bacon or eggplant really complemented it. It was okay, I would probably make it again because my mom liked it a lot, but probably not for only myself.

  • pschube
    Jan 20, 2012

    I omitted the bacon and added fresh mushrooms. Delicious! I have also added browned chicken tenderloins on top for the last 30 minutes of baking.

  • MidnightMuse
    Sep 28, 2011

    I doubled the diced tomatoes and used a whole can of tomato paste.

  • Joanna07
    Feb 21, 2011

    like others, I made this dish for our son since he loved the movie. I enjoyed it, and will be adding it to my recipe collection. The only change in made is shredded cheese, and I can see where the sliced cheese would be better. Also, I baked it uncovered, per directions, but I may cover it next time, and let it crisp up the last 10 minutes or so uncovered. I thought it left the dish a bit too dry on top.

  • jsouba
    Aug 8, 2010

    very good, great way to use veggies from the garden!