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Eggplant Ratatouille Stacks


1-2 medium eggplants, sliced into thin rounds

1-2 bell peppers, sliced thinly

2-3 small tomatoes, sliced thinly

1 onion, sliced thinly

1-2 zucchini or other summer squash, sliced into thin rounds

1 cup roasted tomatoes or marinara sauce

Fresh garden herbs (any will work--I used basil)

2 cloves of garlic or garlic scapes, chopped

1-2 tablespoons olive oil

Salt and pepper to taste


  1. Preheat oven to 375

  2. Pour half cup of roasted tomatoes into 10 inch pie pan or baking dish

  3. Make stacks of vegetables--alternating eggplant, tomato, squash, and onion on bottom of pan

  4. Place any remaining veggies around edges of pan

  5. Drizzle tomato sauce and olive oil over top

  6. Sprinkle with salt, pepper, garlic, and herbs

  7. Bake at 375 for about 40 minutes or until eggplant is tender and can be easily pulled apart with a fork

  8. Remove from oven and serve in stacks