Best Vegetarian French Ratatouille Recipe |Classic Layered Ratatouille with Perfectly Cooked Veggies

Welcome back to Cooking Show at Home! 🥕🍆
Today we’re making a Vegetarian French Ratatouille — a fresh take on the classic Provençal vegetable dish from Nice. Instead of the usual one-pot or strictly layered version, I’ll show you how to cook the vegetables separately (so each one reaches perfect doneness) and then assemble them in layers for a beautiful presentation and maximum flavour.

🔸 Full ingredients list & measurements below
🔸 Step-by-step directions (eggplant, zucchini, carrots/onion mix, red pepper, tomato sauce)
🔸 Tips for avoiding excess oil, keeping vegetables shape, and boosting flavour
🔸 Vegetarian / vegan friendly + perfect as a main dish or side.

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Ingredients:
2 large or 3 medium eggplants, cut into ½-inch rounds
2 large or 3 medium zucchinis, cut into ½-inch rounds
1 large onion
2 carrots, diced
2 sweet red peppers, seeded and chopped
1 (28-oz) can crushed tomatoes (use half)
2–3 fresh tomatoes, sliced
2 cups olive oil, plus more as needed
3–4 cloves garlic, minced
1 tablespoon sugar
Salt, black pepper, crushed red pepper, and herbs (thyme, basil, or herbes de Provence)
Optional: bay leaf

Steps at a glance:

Salt and drain eggplant → rinse & dry

Slice zucchini → fry in batches

Fry onion & carrot, then add red pepper → sauté

Add crushed tomato → blend to smooth sauce

Layer eggplant, zucchini, fresh tomato slices → cover and simmer

Serve hot or room temperature – delicious as a main or side.

Why this version works so well:
By cooking each vegetable separately, you allow each to retain its texture and flavour. Then layering them allows for a visually appealing dish without sacrificing taste.

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See you next time — au revoir!

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