Oven Baked Ratatouille With Basil

by Maldon Salt
Star 3.0
    20m prep time
    65m total time
    Medium level
    9 ingredients

This oven‑baked ratatouille layers thin slices of aubergine, courgette and tomato in neat concentric circles for maximum flavour and a beautiful finish. Seasoned with Maldon Original Sea Salt, oregano and olive oil, the vegetables bake until tender with lightly caramelised edges. It’s an easy ratatouille recipe that celebrates peak‑summer produce, delicious warm or at room temperature and perfect as a vegetarian side or light main with crusty bread.

Method

Based on 4 servings, adjust as needed.

Step 1

Preheat oven to 180°C fan (200°C conventional / 400°F). Thinly slice aubergines, courgettes and tomatoes to pound‑coin thickness (~3 mm) using a mandolin or sharp knife for even cooking. Make sure you pat the wet tomatoes slices dry before arranging to avoid pooling which can cause the dish to become soggy! Sprinkle the slices with Maldon Original Sea Salt to season and draw out a little moisture.

Step 2

In a round baking dish, pour in the pasata before laying the slices in concentric circles, alternating aubergine, courgette and tomato. Sprinkle over dried oregano and drizzle generously with olive oil.

Step 3

Bake for about 40 minutes until the top is lightly caramelised and the vegetables are tender when pierced. The edges of the dish should be lightly browned, centres soft but holding their shape. Pop in the part-baked bagette for the last 10 minutes. Rest 5 minutes; scatter basil leaves and finish with a final pinch of Maldon.
  • Ingredients
  • Based on 4 servings
  • 2 Aubergines, sliced and salted 2 x Sainsbury's Aubergine
  • 3 Courgettes 1 x Sainsbury's Courgettes 500g
  • 6 large Tomatoes, sliced and salted 1 x Sainsbury's Jubilee Large Vine Tomatoes, Taste the Difference 450g
  • Maldon Original Sea Salt, to taste 1 x Maldon Sea Salt Flakes 250g
  • 2 Part Baked Baguette, to serve 1 x Sainsbury's Bake at Home Stonebaked White Baguettes, Taste the Difference x2 250g
  • 2tsp Dried Oregano 1 x Sainsbury's Oregano 12g
  • 15g Basil, leaves picked 1 x Sainsbury's Fresh Packed Basil 30g
  • 2 tbsp Olive Oil 1 x Sainsbury's Olive Oil, Extra Virgin 250ml
  • Black Pepper, to taste 1 x Santa Maria Extra Fine Selection of Spices Tellicherry Black Pepper
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