Ratatouille in a baking dish on a stove.


  • 1 cup tomato sauce
  • 1 small onion
  • 2 cloves garlic
  • 1 small bunch of fresh thyme
  • 1 tablespoon butter
  • 1 tablespoon flour
  • 1 cup warm milk
  • ¼ teaspoon grated nutmeg
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 medium zucchini
  • 1 medium eggplant
  • 1 medium yellow squash
  • 4 medium tomatoes
  • 2 tablespoons olive oil
  • Grated Parmesan cheese, for serving


  1. Preheat the oven to 375 degrees.
  2. In a baking sheet, casserole dish, or large cast-iron pan, spread the tomato sauce over the bottom. Chop the onion and garlic and spread those over the sauce. Strip the leaves from the thyme sprigs and sprinkle half over the sauce.
  3. Make the béchamel sauce by melting the butter over medium heat in a small pot. When melted, add the flour and allow to cook for a minute or two until browned. Slowly whisk in the milk. When smooth, allow it to come to a gentle simmer, stirring occasionally, until thickened. Remove from the heat and season with the nutmeg, a few grinds of black pepper, and ¼ teaspoon of salt. Stir the béchamel sauce into the tomato sauce in the bottom of your pan or dish.
  4. Thinly slice the zucchini, eggplant, yellow squash, and tomato. A mandolin works well for all but the tomato, for which you may want to carefully use a sharp knife. Slice the eggplant last, as it will quickly turn brown.
  5. Arrange several slices of the vegetables in your hand, then place them into your pan over the sauce. Repeat this process with the same order of vegetables until they’re tightly packed and the pan is full. You can go in rows or try a circular pattern.
  6. Sprinkle ½ teaspoon of salt and the remaining thyme over the vegetables. Drizzle over the olive oil. Cover the dish with a piece of parchment paper and bake in the oven for 50 – 60 minutes. Serve warm, topped with Parmesan.


4 servings

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