🍆 Ratatouille Niçoise (Tian Style)
This baked ratatouille arranges thin rounds of eggplant, zucchini, tomato and bell pepper in overlapping rows, drizzled with olive oil and scattered with herbes de Provence. Baked slowly, the slices turn tender and lightly caramelised at the edges. It is served as an elegant side dish or a light vegetarian main.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 1 eggplant
- 2 zucchini
- 4 tomatoes
- 1 red bell pepper
- 1 onion, finely chopped
- 2 tbsp olive oil
- 1 tsp herbes de Provence
- Salt and pepper
Method
- Heat the oven to 180 °C.
- Soften the onion in 1 tsp olive oil and spread it over the base of a baking dish.
- Slice the eggplant, zucchini, tomatoes and pepper into thin rounds.
- Arrange the slices upright in overlapping alternating rows.
- Drizzle with the remaining olive oil, season with herbs, salt and pepper, cover with foil and bake 40 minutes, then uncover and bake 20 minutes more.
How to make it lighter
- Measure the olive oil rather than pouring freely — 1 tbsp oil ≈ 120 kcal.
- Make it a main by serving a generous portion with a lean protein.
- Slice the vegetables thinly; they cook through faster and need less oil to stay moist.
History
Ratatouille is closely associated with Nice, and this sliced, oven-baked presentation draws on the Provençal tian, named after the earthenware dish it is baked in.
Count it in one photo
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →