Baked Ratatouille Provençale is a colourful vegetarian dish consisting of thinly sliced zucchini, eggplant, tomato and bell pepper swimming in a tomato, goat cheese, and thyme sauce drizzled with olive oil and a few olives.

Baked Ratatouille with Olives is a delight for the eyes and the taste buds. Simple to make in under 30 minutes. Simply need a mandoline, and you’ll get this fantastic-looking and tasting dish made in no time! The secret of this dish lay at the bottom of the dish—a sauce made with; goat cheese, tomato, garlic, pepper and thyme. When merged with all the top veggies, it becomes a splendid flavour explosion! I usually serve ratatouille with rice or couscous and add the bottom juice all over the rice.

History

This southern France dish is usually served as a side dish, but nowadays, like in this recipe, the dish is used as a full main meal! Two prominent variations exist; one is called Niçoise, which is usually eaten cold with an omelette or salad. The other, called Provençale, was hot and more of a thick soup style made in a pot.

Goat Cheese in Ratatouille?

Ratatouille kalamata goat cheese

It’s the special ingredient of this dish, not a traditional one, but what makes this ratatouille stand out. You’ll see… it gives the ratatouille a whole new dimension, an extra smoothness to the dish. It’s a subtle touch that hides underneath the veggies, a sidekick to bring some ‘Je ne sais quoi‘ to the dish. I use fresh crustless goat cheese for this, but if you prefer feta or cream cheese, it will work out fine too!

Holy Olives!

EASY BAKED RATATOUILLE WITH OLIVES

A few juicy olives on top are a must, again optional, but give that extra touch of salt and colour to the Ratatouille. Just a few freshly cracked Kalamata olives will do, and a touch of thyme and olive oil to make this dish Mediterranean. Every country bordering the Mediterranean sea got their version of Ratatouille, for example; the Greeks call it Tourlou, the Turks; Türlu; the Catalans call it Samfaina, and the Italians; Caponata, etc., all have their own twists to it, but the end of the day: this dish is classic!

To Serve with?

As previously mentioned, ratatouille is a side dish served with fish, eggs or meat. Nowadays, this version is more of a main dish, served on couscous, rice or even pasta. Could make a lovely addition to a Thanksgiving table.

Other French Recipes

So let’s get this colourful ratatouille!

Easy Baked Ratatouille

5 from 1 vote
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 portions
Calories 152
Easy Baked Ratatouille Provençale is a colorful vegetarian dish consisting of thinly sliced zucchini, eggplant, tomato and bell pepper swimming in a tomato, goat cheese, thyme sauce drizzled with olive oil and a few olives.

Equipment

  • a casserole or oven proof dish
  • mandoline optional

Ingredients

  • 1 eggplant (sliced 2-3mm thick)
  • 2 zucchini (sliced 2-3mm thick)
  • 1/2 onion (finely chopped)
  • 1 yellow bell pepper (any color would do, sliced)
  • 3 tomatoes (sliced thin)
  • salt and pepper

The bottom sauce

  • 100 g tomato paste
  • 75 g Fresh goat cheese (or feta, cream cheese)
  • 1 garlic clove
  • 1 tbsp olive oil
  • 1 tbsp thyme

Topping

  • 2 tbsp olive oil
  • kalamata olives

Instructions 

  • Blend the tomato paste, onion, 2/3 of the bell pepper, garlic, goat cheese, four cracked open olives, thyme and olive oil in a mixer until smooth.
  • Add the paste at the bottom of an oven-proof 30cm dish (12 inches).
  • Cut the washed eggplant, zucchini, tomato and leftover bell pepper with a mandoline (3mm thin).
  • Add a bottom layer with only the zucchini and eggplant slices alternately.
  • Add the top layer, alternately the zucchini, eggplant, pepper and tomato slices.
  • Crack a few olives and olive oil on top.
  • Cook for 30 minutes at 180°C (350F).

Notes

Serve on basmati rice, plain pasta, couscous or as it is. Enjoy!
Author: Marie Breton
Calories: 152kcal
Course: Acompañamiento, Plato principal
Cuisine: Francesa
Keyword: baked, eggplant, goat cheese, olives, provencale, ratatouille, thyme, vegetarian, zucchini

Nutrition

Calories: 152kcal | Carbohydrates: 13g | Protein: 5g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 6mg | Sodium: 186mg | Potassium: 602mg | Fiber: 4g | Sugar: 7g | Vitamin A: 698IU | Vitamin C: 57mg | Calcium: 52mg | Iron: 2mg
Nutrition Facts
Easy Baked Ratatouille
Amount per Serving
Calories
152
% Daily Value*
Fat
 
10
g
15
%
Saturated Fat
 
3
g
19
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
6
g
Cholesterol
 
6
mg
2
%
Sodium
 
186
mg
8
%
Potassium
 
602
mg
17
%
Carbohydrates
 
13
g
4
%
Fiber
 
4
g
17
%
Sugar
 
7
g
8
%
Protein
 
5
g
10
%
Vitamin A
 
698
IU
14
%
Vitamin C
 
57
mg
69
%
Calcium
 
52
mg
5
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
5 from 1 vote (1 rating without comment)

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