Go Back
+ servings
Baked Ratatouille

Baked Ratatouille

Yields 4 servings
Author Dianne Wenz


  • 1 tablespoon olive oil
  • 1 large sweet onion
  • 3 garlic cloves minced
  • 1 1/2 cups cooked cannellini beans
  • 2 teaspoons herbs de Provence
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon sea salt
  • 1 large eggplant
  • 2 large zucchinis
  • 3 large tomoatoes
  • 2 sweet potatoes
  • 1/4 cup vegetable broth


  1. Preheat your oven to 400 degrees
  2. Cut the eggplant, zucchini, tomatoes and sweet potatoes into thin slices, about 1/4″ thick. You can use a mandolin or a food processor, but I just used a sharp knife and cut carefully. Place all of the vegetable slices into a large bowl and toss with the broth, herbs de Provence, 1/4 teaspoon black pepper, and 1/2 teaspoon of salt. Set aside.
  3. In a medium pan, saute the onion and garlic in the olive oil over medium heat until the onion is translucent, about 5 minutes.
  4. Remove from heat and add the beans along with the remaining salt and pepper. Mix thoroughly.
  5. Spread the onion and bean mixture along the bottom of a baking dish.
  6. Layer the vegetables on top of the onion and bean mixture vertically, packing them tightly.
  7. Cover the dish with foil and bake for 45 minutes. Remove the foil and bake for 15 more minutes.
  8. Divide into 4 servings. Serve hot.