Eggplant, Zucchini & Tomato Ratatouille

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Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Tags: Vegetarian
Course: Main Course
A summer bounty extraordinaire! This ratatouille is sure to impress - a combination tart and lasagna -is the perfect blend for many palates. It's a gluten free, vegetarian fare that doesn't skimp on comfort or presentation. You can serve with a basil pesto or grated cheese.


  • 1 cup tomato sauce
  • 1 cups mozzarella cheese shredded
  • 2 medium eggplant sliced 1/4" thin circles
  • 3 green zucchinis sliced 1/4" thin circles
  • 2 lb fresh tomatoes sliced 1/4" thin circles
  • 1/8 cup grated romano cheese
  • 1 tbsp Salute Santé! Original Grapeseed Oil
  • 1 tbsp Salute Santé! Basil or Roasted Garlic Grapeseed Oil


  • Preheat oven to 425º F.
  • Cover a large round baking dish with a thin layer of Salute Santé! Grapeseed Oil.
  • Add 2 Tbsp of sauce to the baking dish and spread over the bottom.
  • Alternate the sliced eggplant, zucchini and tomatoes in circular spiral around baking dish.
  • Sprinkle with some of the mozzarella cheese.
  • Cover with more sauce.
  • Repeat the process for a second layer of veggies if dish height allows.
  • Cover with remaining sauce and grated cheese. Sprinkle basil or roasted garlic grapeseed oil over top.
  • Bake for 45 minutes.
  • Remove from the oven and let stand for about 15 minutes.

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