Ratatouille Tian

This is a beautiful dish in both appearance and flavor. It makes the best of three vegetables that are at their best during summer -- tomatoes, zucchini, and eggplant -- and combines them with Herbes de Provence to meld the flavors together into the perfect summer vegetable dish.

 Ratatouille Tian

It may look labor intensive, but once you start the process, it comes together quite easily. And it’s one of those rare dishes that tastes great hot, at room temperature, or cold, straight out of the fridge. What more you could want from your summer veggies?

Spices used in this recipe

Salt, Kosher
Herbes De Provence


  • Vanns Kosher Salt
  • 1 ⅓ lbs. small eggplants, such as Japanese or Chinese eggplants
  • 3 tsp. Vanns Herbes de Provence
  • 1 ⅓ lbs. medium zucchini
  • 1 ¾ lb. Roma or other plum tomatoes
  • olive oil
  • 2 small yellow onions, finely sliced
  • 2 cloves garlic, minced


  1. Preheat the oven to 350°F. 
  2. First, cut the vegetables into ⅛-inch rounds, keeping them separate. A mandoline will make short work of the zucchini. Depending on the firmness of the eggplant, it may require a sharp knife. If you're having difficulty slicing the tomatoes very thin, try using a bread knife. 
  3. Place each kind of sliced vegetable in its own bowl and sprinkle each with ½ tsp. kosher salt and 1 tsp. Herbes de Provence, tossing to combine. 
  4. Lightly oil an 8x10” glass or ceramic baking dish. Scatter the onions and minced garlic evenly over the bottom, and then sprinkle with ¼ tsp. salt and a drizzle of olive oil.
  5. Arrange the vegetables in the dish, starting with a row of overlapping tomato slices. Pack them in tightly so they’re almost standing upright. Next, add a layer of eggplant, and then a row of zucchini. Repeat the pattern until the dish is full of tightly packed, beautiful rows of veggies. This may seem labor intensive, but once you get in the rhythm of it, it goes very quickly. If you have some slices left over at the end, use them to flesh out rows that seem to need it.
  6. Drizzle the vegetables with 3 Tbs. olive oil, cover the dish tightly with tin foil, and bake for 30 minutes. Then, increase the oven temperature to 425°F and bake for another 30 minutes.
  7. Finally, remove the foil and bake at 425°F for another 30 minutes until vegetables are tender and the tips of the slices are nicely browned. Serve hot, at room temperature, or chilled. I find chilled to be the most delicious of the three options -- the flavors really meld together and form an almost savory jam of the vegetables and herbs. Use as a side or in a sandwich; scramble into eggs or place on toast and top with cheese before broiling for a new variation on grilled cheese. The possibilities are endless!

Serves 8 as a side dish. Adapted from Serious Eats.

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