Simple Ratatouille in the Classic Deep Sauté Pan
Ratatouille is one of those magical dishes that feels fancy but is surprisingly simple to make — especially when you have the right pan. For this version, we’re skipping the stovetop sauté and going for a gorgeous, oven-baked style where thinly sliced vegetables are layered and roasted to perfection.
Ingredients:
2 zucchini, thinly sliced into rounds
1 small eggplant, thinly sliced into rounds
3 roma tomatoes, thinly sliced
1 cup tomato sauce
A handful of fresh basil leaves, torn
Olive oil
Salt & pepper to taste
Why the Classic Deep Sauté Pan?
This pan is ideal for oven-baked dishes like ratatouille. The deep sides hold all your layers snugly in place, and the wide base allows you to create a beautiful spiral or shingled pattern without overcrowding. Plus, it’s oven-safe — so you can build, bake, and serve all in one.
Instructions:
Preheat your oven to 375°F (190°C). Pour the tomato sauce into the bottom of your Classic Deep Sauté Pan and spread it evenly to cover the surface. Alternating between zucchini, eggplant, and tomato slices, arrange the vegetables in a circular pattern (or rows if you prefer), slightly overlapping each slice. Continue until the pan is full and the veggies are tightly packed.
Sprinkle with salt and pepper, then drizzle generously with olive oil. You can tuck a few torn basil leaves between the slices for extra flavor.
Cover the pan with a lid or foil and bake for 30 minutes. Then uncover and bake for another 15–20 minutes until the vegetables are tender and just starting to caramelize on top. Before serving, scatter more fresh basil over the top and add another light drizzle of olive oil if desired.
This ratatouille is stunning on its own, but it also pairs perfectly with crusty bread, over rice or quinoa, or alongside grilled protein. It’s naturally vegan, totally comforting, and even better the next day.
