Ratatouille Tian

Name: Ratatouille Tian
Total time: 1 h 37 min
Yield: 4 servings
Cuisine: french
Ingredients: 400 g Plum tomatoes; 1 piece White onion; 4 clove Garlic clove; 2 tbsp Light olive oil; 400 g Tinned chopped tomatoes; 1 tsp Fresh thyme leaves; 0.5 tsp Caster sugar; 0.5 tsp Salt; 0.25 tsp Ground black pepper; 300 g Courgette; 350 g Aubergine; 180 g Red pepper; 180 g yellow pepper; 2 tbsp Light olive oil; 0.5 tsp Salt; 0.25 tsp Ground black pepper; 1 tsp Fresh thyme leaves

1 hr 37 min · 38 min active · makes ~2 kg · Easy · French

A French vegetable gratin of aubergine, courgette, and peppers layered with plum tomatoes, garlic, and fresh thyme, finished with light olive oil.

See more →

Ratatouille Tian

A French vegetable gratin of aubergine, courgette, and peppers layered with plum tomatoes, garlic, and fresh thyme, finished with light olive oil.

See more →

TOTAL TIME

1 hr 37 min

ACTIVE TIME

38 min

QUANTITY

~2 kg

DIFFICULTY

Easy

CUISINE

French

Who’s eating

Cooking for A typical adult.

This should leave everyone comfortably full.

Portions & fullness

Ingredients0/13

Tools0/12

Ingredients

0/13 gathered · 4 servings

400g

1piece

4clove

4tbsp

400g

2tsp

0.5tsp

1tsp

0.5tsp

300g

350g

180g

#	Quantity	Notes	State
1	400g	—	—
2	1piece	—	—
3	4clove	—	—
4	4tbsp	—	—
5	400g	—	—
6	2tsp	—	—
7	0.5tsp	—	—
8	1tsp	—	—
9	0.5tsp	—	—
10	300g	—	—
11	350g	—	—
12	180g	—	—
13	180g	—	—

Tools

13 items

Serveware

1 item

Procedure

39 steps

1 of 39

Preheat the oven to 180 °C.

180°C

⏱ 10 min

2 of 39

Slice the tomatoes into rounds about 3 mm thick on the chopping board.

Plum tomatoes · 400 g

⏱ 2 min

ResultSliced tomatoesused in step 25

3 of 39

Peel the onion and discard the skin.

White onion · 1 piece

⏱ 20s

ResultPeeled onion

4 of 39

Dice the peeled onion finely on the chopping board.

Peeled onion · step 3

⏱ 2 min

ResultDiced onionused in step 8

5 of 39

Peel the garlic cloves on the chopping board.

Garlic clove · 4 clove

⏱ 30s

ResultPeeled garlic cloves

6 of 39

Slice the peeled garlic cloves thinly on the chopping board.

Peeled garlic cloves · step 5

⏱ 1 min

ResultSliced garlicused in step 10

7 of 39

Pour the olive oil into a frying pan.

Light olive oil · 2 tbsp

⏱ 10s

ResultLight olive oil

8 of 39

Add the finely diced onion to the pan with the oil.

Diced onion · step 4

⏱ 10s

ResultDiced onion and light olive oil

9 of 39

Sauté the finely diced onion and the olive oil over a medium heat, stirring occasionally, until the onion is soft and translucent.

⏱ 8 min

ResultSoftened onion

10 of 39

Add the finely sliced garlic to the pan with the softened onion.

Sliced garlic · step 6

⏱ 10s

ResultSliced garlic and softened onion

11 of 39

Sauté the finely sliced garlic and the softened onion together for a further 2 minutes until fragrant.

⏱ 2 min

ResultGarlic and onion base

12 of 39

Add the tinned chopped tomatoes to the garlic and onion base in the pan.

Tinned chopped tomatoes · 400 g

⏱ 30s

ResultGarlic and onion base and tinned chopped tomatoes

13 of 39

Add the fresh thyme leaves to the tomato sauce base.

Fresh thyme leaves · 1 tsp

⏱ 15s

ResultTinned chopped tomato mixture

14 of 39

Add the caster sugar to the tomato sauce base.

Caster sugar · 0.5 tsp

⏱ 15s

ResultTinned chopped tomato mixture

15 of 39

Season the tomato sauce with salt.

Salt · 0.5 tsp

⏱ 10s

ResultTinned chopped tomato mixture

16 of 39

Season the tomato sauce with black pepper.

Ground black pepper · 0.25 tsp

⏱ 10s

ResultTinned chopped tomato mixture

17 of 39

Stir the tinned chopped tomato mixture together well.

⏱ 30s

ResultTomato sauce base

18 of 39

Simmer the tomato sauce over a low heat for 10 minutes until slightly thickened.

⏱ 10 min

ResultReduced tomato sauce

19 of 39

Spread the tomato sauce evenly over the base of an ovenproof dish.

Reduced tomato sauce · step 18

⏱ 1 min

ResultSpread tomato sauce

20 of 39

Rinse the courgette under cold running water and pat dry.

Courgette · 300 g

⏱ 30s

ResultRinsed courgette

21 of 39

Slice the rinsed courgette into rounds about 3 mm thick on the chopping board.

⏱ 2 min

ResultSliced courgette

22 of 39

Rinse the aubergine under cold running water and pat dry.

Aubergine · 350 g

⏱ 30s

ResultRinsed Aubergine

23 of 39

Slice the rinsed aubergine into rounds about 3 mm thick on the chopping board.

⏱ 2 min

ResultSliced Aubergine

24 of 39

Rinse the red pepper under cold running water and pat dry.

Red pepper · 180 g

⏱ 30s

ResultRinsed Red Pepper

25 of 39

Slice the rinsed red pepper into rounds about 3 mm thick on the chopping board.

Sliced tomatoes · step 2

⏱ 2 min

ResultSliced red pepperused in step 27

26 of 39

Rinse the yellow pepper under cold running water and pat dry.

Yellow pepper · 180 g

⏱ 30s

ResultRinsed yellow pepper

27 of 39

Slice the rinsed yellow pepper into rounds about 3 mm thick on the chopping board.

Sliced red pepper · step 25 Rinsed yellow pepper · step 26

⏱ 2 min

ResultSliced yellow pepper

28 of 39

Arrange the sliced courgette, sliced aubergine, sliced tomatoes, sliced red pepper and sliced yellow pepper in overlapping rounds over the tomato sauce base.

Sliced yellow pepper · step 27

⏱ 5 min

ResultArranged vegetable tian

29 of 39

Drizzle the olive oil evenly over the arranged vegetable tian.

Light olive oil · 2 tbsp

⏱ 30s

ResultOiled vegetable tian

30 of 39

Season the oiled vegetable tian with salt.

Salt · 0.5 tsp

⏱ 10s

ResultOiled vegetable tian and salt

31 of 39

Season the vegetable tian with black pepper.

Ground black pepper · 0.25 tsp

⏱ 10s

ResultOiled vegetable tian and salt and ground black pepper

32 of 39

Cover the seasoned vegetable tian tightly with kitchen foil.

⏱ 30s

33 of 39

Place the covered tian in the oven.

⏱ 10s

ResultOiled vegetable tian and salt and ground black pepper

34 of 39

Bake the covered tian for 35 minutes until the vegetables begin to soften.

180°C

⏱ 35 min

ResultPartially baked tian

35 of 39

Remove the tian from the oven using oven gloves and take off the foil.

⏱ 30s

ResultPartially baked tian

36 of 39

Place the uncovered tian back in the oven.

⏱ 10s

ResultPartially baked tian

37 of 39

Bake the uncovered tian for a further 20 minutes until a knife slides easily through the vegetables and the edges are lightly caramelised.

180°C

⏱ 20 min

ResultBaked ratatouille tian

38 of 39

Remove the baked ratatouille tian from the oven using oven gloves.

⏱ 30s

ResultBaked ratatouille tian

39 of 39

Scatter the fresh thyme leaves over the baked ratatouille tian.

Fresh thyme leaves · 1 tsp

⏱ 20s

ResultGarnished ratatouille tian

Total Time1 hr 37 min

#	Product	Tool	Action
1	—	180°C	Preheat the oven to 180 °C.⏱ 10 min
2	400 g		Slice the tomatoes into rounds about 3 mm thick on the chopping board.⏱ 2 minResultSliced tomatoesused in step 25
3	1 piece		Peel the onion and discard the skin.⏱ 20sResultPeeled onion
4	Peeled onionstep 3		Dice the peeled onion finely on the chopping board.⏱ 2 minResultDiced onionused in step 8
5	4 clove		Peel the garlic cloves on the chopping board.⏱ 30sResultPeeled garlic cloves
6	Peeled garlic clovesstep 5		Slice the peeled garlic cloves thinly on the chopping board.⏱ 1 minResultSliced garlicused in step 10
7	2 tbsp		Pour the olive oil into a frying pan.⏱ 10sResultLight olive oil
8	Diced onionstep 4		Add the finely diced onion to the pan with the oil.⏱ 10sResultDiced onion and light olive oil
9	—		Sauté the finely diced onion and the olive oil over a medium heat, stirring occasionally, until the onion is soft and translucent.⏱ 8 minResultSoftened onion
10	Sliced garlicstep 6		Add the finely sliced garlic to the pan with the softened onion.⏱ 10sResultSliced garlic and softened onion
11	—		Sauté the finely sliced garlic and the softened onion together for a further 2 minutes until fragrant.⏱ 2 minResultGarlic and onion base
12	400 g		Add the tinned chopped tomatoes to the garlic and onion base in the pan.⏱ 30sResultGarlic and onion base and tinned chopped tomatoes
13	1 tsp		Add the fresh thyme leaves to the tomato sauce base.⏱ 15sResultTinned chopped tomato mixture
14	0.5 tsp		Add the caster sugar to the tomato sauce base.⏱ 15sResultTinned chopped tomato mixture
15	0.5 tsp		Season the tomato sauce with salt.⏱ 10sResultTinned chopped tomato mixture
16	0.25 tsp		Season the tomato sauce with black pepper.⏱ 10sResultTinned chopped tomato mixture
17	—		Stir the tinned chopped tomato mixture together well.⏱ 30sResultTomato sauce base
18	—		Simmer the tomato sauce over a low heat for 10 minutes until slightly thickened.⏱ 10 minResultReduced tomato sauce
19	Reduced tomato saucestep 18		Spread the tomato sauce evenly over the base of an ovenproof dish.⏱ 1 minResultSpread tomato sauce
20	300 g		Rinse the courgette under cold running water and pat dry.⏱ 30sResultRinsed courgette
21	—		Slice the rinsed courgette into rounds about 3 mm thick on the chopping board.⏱ 2 minResultSliced courgette
22	350 g		Rinse the aubergine under cold running water and pat dry.⏱ 30sResultRinsed Aubergine
23	—		Slice the rinsed aubergine into rounds about 3 mm thick on the chopping board.⏱ 2 minResultSliced Aubergine
24	180 g		Rinse the red pepper under cold running water and pat dry.⏱ 30sResultRinsed Red Pepper
25	Sliced tomatoesstep 2		Slice the rinsed red pepper into rounds about 3 mm thick on the chopping board.⏱ 2 minResultSliced red pepperused in step 27
26	180 g		Rinse the yellow pepper under cold running water and pat dry.⏱ 30sResultRinsed yellow pepper
27	Sliced red pepperstep 25		Slice the rinsed yellow pepper into rounds about 3 mm thick on the chopping board.⏱ 2 minResultSliced yellow pepper
27	Rinsed yellow pepperstep 26
28	Sliced yellow pepperstep 27		Arrange the sliced courgette, sliced aubergine, sliced tomatoes, sliced red pepper and sliced yellow pepper in overlapping rounds over the tomato sauce base.⏱ 5 minResultArranged vegetable tian
29	2 tbsp		Drizzle the olive oil evenly over the arranged vegetable tian.⏱ 30sResultOiled vegetable tian
30	0.5 tsp		Season the oiled vegetable tian with salt.⏱ 10sResultOiled vegetable tian and salt
31	0.25 tsp		Season the vegetable tian with black pepper.⏱ 10sResultOiled vegetable tian and salt and ground black pepper
32	—		Cover the seasoned vegetable tian tightly with kitchen foil.⏱ 30s
33	—		Place the covered tian in the oven.⏱ 10sResultOiled vegetable tian and salt and ground black pepper
34	—	180°C	Bake the covered tian for 35 minutes until the vegetables begin to soften.⏱ 35 minResultPartially baked tian
35	—		Remove the tian from the oven using oven gloves and take off the foil.⏱ 30sResultPartially baked tian
36	—		Place the uncovered tian back in the oven.⏱ 10sResultPartially baked tian
37	—	180°C	Bake the uncovered tian for a further 20 minutes until a knife slides easily through the vegetables and the edges are lightly caramelised.⏱ 20 minResultBaked ratatouille tian
38	—		Remove the baked ratatouille tian from the oven using oven gloves.⏱ 30sResultBaked ratatouille tian
39	1 tsp		Scatter the fresh thyme leaves over the baked ratatouille tian.⏱ 20sResultGarnished ratatouille tian
Total Time			1 hr 37 min

Serving

Spoon portions of the ratatouille tian onto a serving dish and bring to the table.

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	251kcal
	6g
	15g
	2g
	30g
	16g
	8g
	734mg

Ingredients0/13

Tools0/12

French · Recipe

Ratatouille Tian

A French vegetable gratin of aubergine, courgette, and peppers layered with plum tomatoes, garlic, and fresh thyme, finished with light olive oil.

What you’ll doYou will make a tomato sauce base by sautéing onion and garlic, then simmering with tinned tomatoes and thyme. Spread this into an ovenproof dish, arrange thin slices of courgette, aubergine, peppers and fresh tomatoes in overlapping rounds on top, then bake covered for 35 minutes before uncovering and baking for another 20 minutes until the vegetables soften and the edges caramelise.

Serves4

Total1 hr 37 min

LevelMedium

Ingredients

Plum tomatoes400 g
White onion1 piece
Garlic clove4 clove
Light olive oil4 tbsp
Tinned chopped tomatoes400 g
Fresh thyme leaves2 tsp
Caster sugar0.5 tsp
Salt1 tsp
Ground black pepper0.5 tsp
Courgette300 g
Aubergine350 g
Red pepper180 g
Yellow pepper180 g

Tools

SpoonFrying panOvenServing dishKitchen foilChef's knifeOvenproof frying panWooden spoonColanderLarge spoonOven gloveChopping boardParing knife

Method

Preheat the oven to 180 °C.

180°C10 minOven

Slice the tomatoes into rounds about 3 mm thick on the chopping board.

Result · Sliced tomatoes · used in step 25

2 minChopping board, Chefs knifePlum tomatoes · 400 g

Peel the onion and discard the skin.

20sChopping board, Chefs knifeWhite onion · 1 piece

Dice the peeled onion finely on the chopping board.

Result · Diced onion · used in step 8

2 minChopping board, Chefs knifePeeled onion · step 3

Peel the garlic cloves on the chopping board.

30sChopping board, Chefs knifeGarlic clove · 4 clove

Slice the peeled garlic cloves thinly on the chopping board.

Result · Sliced garlic · used in step 10

1 minChopping board, Chefs knifePeeled garlic cloves · step 5

Pour the olive oil into a frying pan.

10sFrying panLight olive oil · 2 tbsp

Add the finely diced onion to the pan with the oil.

10sFrying panDiced onion · step 4

Sauté the finely diced onion and the olive oil over a medium heat, stirring occasionally, until the onion is soft and translucent.

8 minFrying pan, Wooden spoon

Add the finely sliced garlic to the pan with the softened onion.

10sFrying panSliced garlic · step 6

Sauté the finely sliced garlic and the softened onion together for a further 2 minutes until fragrant.

2 minFrying pan, Wooden spoon

Add the tinned chopped tomatoes to the garlic and onion base in the pan.

30sFrying panTinned chopped tomatoes · 400 g

Add the fresh thyme leaves to the tomato sauce base.

15sFrying panFresh thyme leaves · 1 tsp

Add the caster sugar to the tomato sauce base.

15sFrying panCaster sugar · 0.5 tsp

Season the tomato sauce with salt.

10sFrying panSalt · 0.5 tsp

Season the tomato sauce with black pepper.

10sFrying panGround black pepper · 0.25 tsp

Stir the tinned chopped tomato mixture together well.

30sFrying pan, Wooden spoon

Simmer the tomato sauce over a low heat for 10 minutes until slightly thickened.

10 minFrying pan

Spread the tomato sauce evenly over the base of an ovenproof dish.

1 minOvenproof frying pan, SpoonReduced tomato sauce · step 18

Rinse the courgette under cold running water and pat dry.

30sColanderCourgette · 300 g

Slice the rinsed courgette into rounds about 3 mm thick on the chopping board.

2 minChopping board, Chefs knife

Rinse the aubergine under cold running water and pat dry.

30sColanderAubergine · 350 g

Slice the rinsed aubergine into rounds about 3 mm thick on the chopping board.

2 minChopping board, Chefs knife

Rinse the red pepper under cold running water and pat dry.

30sColanderRed pepper · 180 g

Slice the rinsed red pepper into rounds about 3 mm thick on the chopping board.

Result · Sliced red pepper · used in step 27

2 minChopping board, Chefs knifeSliced tomatoes · step 2

Rinse the yellow pepper under cold running water and pat dry.

30sColanderYellow pepper · 180 g

Slice the rinsed yellow pepper into rounds about 3 mm thick on the chopping board.

2 minChopping board, Chefs knifeSliced red pepper · step 25Rinsed yellow pepper · step 26

Arrange the sliced courgette, sliced aubergine, sliced tomatoes, sliced red pepper and sliced yellow pepper in overlapping rounds over the tomato sauce base.

5 minOvenproof frying panSliced yellow pepper · step 27

Drizzle the olive oil evenly over the arranged vegetable tian.

30sOvenproof frying pan, SpoonLight olive oil · 2 tbsp

Season the oiled vegetable tian with salt.

10sOvenproof frying panSalt · 0.5 tsp

Season the vegetable tian with black pepper.

10sOvenproof frying panGround black pepper · 0.25 tsp

Cover the seasoned vegetable tian tightly with kitchen foil.

30sOvenproof frying pan, Kitchen foil

Place the covered tian in the oven.

10sOvenproof frying pan, Oven, Oven glove

Bake the covered tian for 35 minutes until the vegetables begin to soften.

180°C35 minOvenproof frying pan, Oven

Remove the tian from the oven using oven gloves and take off the foil.

30sOvenproof frying pan, Oven, Kitchen foil, Oven glove

Place the uncovered tian back in the oven.

10sOvenproof frying pan, Oven, Oven glove

Bake the uncovered tian for a further 20 minutes until a knife slides easily through the vegetables and the edges are lightly caramelised.

180°C20 minOvenproof frying pan, Oven, Paring knife

Remove the baked ratatouille tian from the oven using oven gloves.

30sOvenproof frying pan, Oven, Oven glove

Scatter the fresh thyme leaves over the baked ratatouille tian.

20sOvenproof frying panFresh thyme leaves · 1 tsp

Spoon portions of the ratatouille tian onto a serving dish and bring to the table.

Result · Garnished ratatouille tian

1 minServing dish, Large spoonGarnished ratatouille tian · step 39

Printed 11 October 2026