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"I'm making a super-healthy vegetable-based dish, and this one is for Remy, the fat rat from Ratatouille, the film," says Rach. She loves Remy and she loves the dish ratatouille, which she says is hearty enough to enjoy as a full dinner whether you are a meat-eater or a "meat-freer." Rach likes to serve it with charred baguette or ciabatta topped with garlic, EVOO and salt, for mopping. 

For a fun twist on this classic, check out Rach's Ratatouille & Garlic Bread Casserole


For the Sauce:
  • 3 tablespoons EVOO
  • 1 jar piquillo fire-roasted peppers, drained and finely chopped
  • 1 onion, finely chopped
  • 6 cloves garlic, chopped
  • Salt and red pepper flakes or Espelette
  • 1 pinch sugar
  • 1 cup chicken or vegetable stock
  • One 28-ounce can crushed Italian tomatoes
  • A handful of basil, torn, plus a few leaves, to serve
For the Vegetables and Herbs:
  • 3 small firm zucchini and/or yellow squash, thinly sliced
  • 2 small to medium very firm eggplant, thinly sliced, salted and drained
  • 6 firm Roma tomatoes, thinly sliced
  • 1 teaspoon fennel pollen or seeds
  • 3 tablespoons chopped fresh thyme
  • 3 tablespoons EVOO
To Serve:
  • A fat handful of chopped parsley
  • Charred baguette or ciabatta, rubbed with garlic, drizzled with EVOO and seasoned with salt


Serves: 4


Preheat oven to 400°F.  
For the sauce, heat a cast-iron skillet over medium-high heat. 

Premium RUST-RESISTANT™ Cast Iron Skillet

Premium RUST-RESISTANT™ Cast Iron Skillet

Rachael Ray

Add the EVOO and piquillo peppers, onions and garlic, then season with salt and red pepper flakes or Espellete and a big pinch of sugar. Stir to combine, add stock and let cook out for a few minutes. Add tomatoes and torn basil.  

For the vegetables and herbs, in a large bowl, dress the zucchini, eggplant and tomatoes with fennel pollen, thyme and EVOO.    

Make concentric circles of the vegetables over the sauce: the zucchini, eggplant and tomatoes. 

Cover the skillet and cook 30 minutes or so in the oven or on your stovetop with the heat on low. Uncover and cook 20 to 30 minutes more until set and most of the liquid has evaporated. Top with parsley and a few more leaves torn basil and surround with charred bread for mopping.