Eggplant-less Ratatouille

  For all of those who have read my ” about me” post, you will know how much I loathe eggplant.  It is so sad.  How can such a cute purple vegetable be so gross to my palette, and make me gag!?  I do realize that eggplant is a major part of Ratatouille, but I am sorry (not really) that this recipe does not have any in it.  But guess what?  There is a good part to this story.  It does not need any, and you will not miss it.  I changed it out with red onion and who does not LOVE red onions? I certainly do.  So what if you like eggplant, and you refuse to make a classic ratatouille without it?  You can simply slice it up just like the zucchini, and add it into the mix…easy!  OK, eggplant, you can be invited to the party too…I guess.


Eggplant-less Ratatoullie
Serves 4
Vibrant vegetables mixed together are full of flavor with herbs on top, perfectly cooked in the oven, and melt in your mouth good.
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Prep Time
5 min
Cook Time
45 min
Total Time
50 min
Prep Time
5 min
Cook Time
45 min
Total Time
50 min
  1. 1 Whole green zucchini
  2. 1 Whole white squash or zucchini
  3. 1 Purple onion
  4. 1 Red bell pepper
  5. 2 Garlic cloves minced
  6. 1 15. oz can diced tomatoes
  7. 2 Tbsp. Olive Oil
  8. 1 tbsp. Herbs de Provence ( add more if you would like)
  9. Salt to taste
  1. Preheat oven to 375º
  2. Slice up all of your veggies into thin slices, set aside.
  3. Pour diced tomatoes into a medium sized casserole dish, add olive oil, and minced garlic
  4. Start layering the vegetables in however order you would like.
  5. Drizzle a little olive oil on top, and sprinkle your herbs, salt and pepper on top, until all the vegetables are covered
  6. Bake for about 45 minutes until the vegetables are fully cooked, but not limp.
  7. Enjoy!

Make sure the veggies are sliced not too thin and not to thick…kind of in between. The bell pepper will not fall flat in the layers, so just wiggle them in there.
You can add as little onion or as much as you want. I personally like a lot, and added them into every layer. You can also substitute the white zucchini, for yellow squash- either will work.
Find you perfect pattern, and keep it going until there is no more room. If you are working with an oval dish, you can simply make a spiral shape. Drizzle a little olive oil, and add the spices.
Add a piece of parchment or vegetable paper on the top of the dish covering the vegetables to prevent them cooking too much or burning.

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