Baked Ratatouille

Baked Ratatouille
  • 4 servings
  • 0:30 Preparation
  • 1:30 Cooking
  • 2:00 Total Time


Add all
  • 1

    small eggplant

  • 2

    large tomatoes

  • 1

    large onion

  • 1/2 lb
    (225 g)


  • 1

    sweet pepper

  • 2

    cloves garlic

  • 4 Tbsp.
    (60 mL)

    olive oil

  • thyme

  • oregano

  • basil

  • salt and pepper

  • parmesan


Preheat oven to 375°F (190°C)

Peel the eggplant and slice 1 cm (1/2").

Slice the tomatoes, onion and zucchinis.

Slice sweet pepper in strips.

Crush garlic; stir in oil; add herbs.

Grease an oven dish with a little oil.

Layer the vegetables; sprinkle with salt and pepper.

Cover; bake at 375°F (190°C), 60 to 90 minutes.Sprinkle with parmesan.

Serve hot.

Source: Metro

Wine and meal pairing

Fruity and  medium-bodied

Fruity and medium-bodied
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007