Start by heating olive oil in a pan over medium heat. Once it’s warm, add the onion, garlic, and shredded carrots. Sauté until the vegetables are soft and aromatic, which helps release their flavors and adds depth to the sauce.

Next, add the crushed tomatoes, chili flakes, black pepper, Italian seasoning, and salt. Stir everything well so the spices and seasonings are evenly mixed throughout the sauce.

Lower the heat to a simmer and cook for 7 to 10 minutes. This will thicken the sauce and deepen its flavor. Once it reaches a slightly thick consistency (as shown in the picture), remove it from the heat and set it aside for later use.

Start by washing your veggies and patting them dry. Begin with the eggplant: trim the ends and slice it into circular shapes. I used a globe (American) eggplant, which is larger, so I sliced it in half to better match the size of the other veggies. If you’re using smaller varieties like Chinese or Italian eggplant, you can keep the slices circular. For more tips on choosing and slicing eggplant, check out the tips section below.

Next, slice the zucchini into even circular shapes, trimming the ends as needed. Set the slices aside for later use. Cutting them evenly helps the vegetables cook uniformly when baked.

Then, slice the Roma tomatoes into circular shapes, trimming the ends as needed. Make sure the slices are a similar size to keep everything uniform. Set them aside as well.

Finally, choose a bell pepper in your favorite color—I went with orange here. Trim the stems and core out the center, then slice it evenly. Bell peppers may not always slice into perfect circles due to their shape, so adjust the pieces as needed to fit well during layering.

In a medium-sized rectangular or circular baking dish (I used an 11 x 8-inch dish here), spread the prepared tomato sauce evenly across the bottom. This creates a flavorful base for the ratatouille, infusing the veggies with robust flavors as they bake.

Arrange the sliced veggies in a pattern, layering them evenly as shown in the picture. You can arrange the vegetables in any order you like for a colorful presentation. Adjust the shape of the slices as needed to fit the pan and create an appealing look.

Drizzle olive oil over the top of the layered veggies, then season with black pepper, Italian seasoning, and salt. This final seasoning gives the vegetables a balanced, flavorful touch as they bake.

Cover the baking dish with aluminum foil and place it in the preheated oven at 375°F. Bake for 30 minutes with the foil on to help the veggies cook evenly, preventing them from browning or drying out too quickly.

Carefully remove the baking dish from the oven, take off the foil, and return it to the oven. Bake uncovered for another 15 minutes, or until the veggies are nicely caramelized. Use oven mitts when handling the dish, and avoid removing the foil while it’s still inside the oven to prevent burns. Once caramelized, the ratatouille is ready to serve.

Serve this flavorful ratatouille with steamed rice, pasta, or crusty bread. For more pairing ideas, check out our Serving Suggestions section below.