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5 Ingredient Ratatouille

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  • Author: Jordan Cord
  • Total Time: 40 minutes
  • Yield: 4 1x


This simpler, but just as flavorful take on a classic French dish makes good use of summer's last vegetables.


  • 2 roma tomatoes
  • 1 zucchini
  • 1 yellow squash
  • 6 baby eggplants
  • 1 1/3 cups marinara sauce (from jar)
  • olive oil spray
  • sea salt
  • black pepper
  • fresh basil (optional)


  1. Preheat oven to 375º.
  2. Lightly spray or grease ramekins with olive oil. Line a baking sheet with aluminum foil (to prevent messes while baking.)
  3. Using a mandolin or a sharp knife, slice off the ends of the eggplant, zucchini, squash, and tomatoes. Thinly slice them into 1/8-inch rounds.
  4. Spoon 2 tablespoons of marinara into the bottom of each ramekin.
  5. Make a layer of eggplant, a layer of zucchini, a layer of squash, and a layer of tomatoes. For the last layer, use whatever remains. Sprinkle salt and pepper over top of each ramekin, then evenly divide the remaining marinara sauce equally and spoon over top.
  6. Place ramekins onto baking sheet and cook for 40 minutes.
  7. Remove and allow to cool, then garnish with fresh basil if desired.
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Category: main dish


  • Calories: 181
  • Sugar: 9 g
  • Sodium: 989 mg
  • Fat: 2 g
  • Saturated Fat: 2 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 15 g
  • Fiber: 4 g
  • Protein: 3 g