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    About this recipe: This terrific dish is loaded with succulent Mediterranean vegetables.

    Serves: 4 

    • 2 tablespoons (30ml) olive oil
    • 3 cloves garlic, crushed
    • 2 teaspoons dried parsley
    • 1 round aubergine (brinjal), cut into 1/2 inch cubes
    • salt to taste
    • 1 cup grated Parmesan cheese
    • 2 courgette, sliced
    • 1 large onion, sliced into rings
    • 2 cups sliced fresh mushrooms
    • 1 green capsicum, sliced
    • 2 large tomatoes, chopped

    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. Preheat oven to 180 C. Coat bottom and sides of a 1.5 litre casserole dish with 1 tablespoon (15ml) olive oil.
    2. Heat remaining olive oil in a medium frying pan over medium heat. Fry garlic until lightly browned. Mix in parsley and eggplant. Cook and stir until eggplant is soft, about 10 minutes. Season with salt to taste.
    3. Spread eggplant mixture evenly across bottom of prepared casserole dish. Sprinkle with a few tablespoons of Parmesan cheese. Spread zucchini in an even layer over top. Lightly salt and sprinkle with a little more cheese. Continue layering in this fashion, with onion, mushrooms, capsicum and tomatoes, covering each layer with a sprinkling of salt and cheese.
    4. Bake in preheated oven for 45 minutes.
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    Reviews in English (1043)


    Hey, ive made this recipe quite a few times now, and i think that with these improvements, you could have a 5 star dish: 1) Fry the onion with the aubergine and garlic. Otherwise the onions still stay crunchy when youve got them out of the oven. 2) You dont have to layer it if you dont want to. Its just if you need to be particularly careful over presentation. 3) In the last 5 minutes of cooking, take the lid off the casserole dish, to allow the parmesan to brown slightly 4) Leave the casserole lid off for the last 15 minutes of cooking, to try to evaporate the liquid that stores up at the bottom of the pan. Otherwise, you'll end up with a rataouille soup! Anyway, thanks for sharing!  -  16 Oct 2007  (Review from Allrecipes US | Canada)


    This is a flavorful, hearty recipe, but very low calorie. I served it as a main dish with couscous to soak up the liquid. Like many other reviewers, I made a few adjustments based on the availability ingredients, and prices at the supermarket, but nothing major: *I cooked everything in a crock pot on low for 8 hours (the house smelled wonderful!) *I added only a little freshly grated romano cheese just before serving, instead of parmesan as the recipe calls for *I added yellow squash in addition to the zucchini I had enough ratatouille for dinner for my husband and myself, lunch the next day, dinner several days later, and frozen portions for an easy dinner this winter. Great recipe!  -  24 Oct 2002  (Review from Allrecipes US | Canada)


    I usually make a saute version of ratatouille, to keep the vegetables crispy, but this baked version came out with nice crisp vegetables too, and it was very easy to make. I added some thyme and rosemary, and a splash of white wine and served over rice to soak up the delicious juices. This is a perfect addition to my harvest season collection.  -  15 Aug 2004  (Review from Allrecipes US | Canada)

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