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Simple Cast Iron Skillet Ratatouille

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4.7 from 3 reviews

  • Author: The Fitchen
  • Total Time: 1 hour 15 minutes
  • Yield: 4 1x


A classic comfort dish, made with squash and eggplant in an herbed red pepper and tomato sauce. Delicious simplicity that cooks in a cast-iron skillet.


  • For ratatouille:
  • 1 1/2 small eggplants
  • 1 red bell pepper
  • 3 small zucchinis
  • 3 small yellow squash
  • For sauce:
  • 3 cloves of garlic
  • 1/2 medium yellow onion
  • 1 red bell pepper
  • 1 - 15 oz. can of diced tomatoes
  • 3 tbsp. olive oil
  • 1 tbsp. lemon juice
  • 1 tsp. sea salt
  • 1/2 tsp. pepper
  • 1 tbsp. dried oregano
  • 1 tbsp. red pepper flakes**


  1. Preheat the oven to 375º. Add the ingredients for the sauce into a blender and blend until smooth.
  2. Save 1/4 of the sauce for later and pour the rest into the cast-iron skillet. Spread around to smooth it out.
  3. Wash all of the veggies and slice them very thin – less than 1/4" thick is best.
  4. Start arranging the slices in a spiral around the skillet, alternating between veggies.
  5. When the skillet is full, drizzle the remaining sauce over the top of the veggies.
  6. Lay a piece of parchment over the top of the skillet and bake for 1 hour.


**If you do not like spicy food, I recommend decreasing the amount of red chili flakes, or omitting it altogether. For us, the heat is perfect – but we like spicy food!

  • Prep Time: 15 mins
  • Cook Time: 1 hour
  • Category: Mains
  • Cuisine: French