Best Ever Ratatouille Recipe In Distinctive Style... Tohin's Exquisite Diet!

Best Ever Ratatouille Recipe In Distinctive Style – “Tohin’s Exquisite Diet!”

Hey friends, welcome to another post on Tohin’s Exquisite diet!

Just one sunny afternoon, as I was thinking of what healthy meal to make or prepare in my kitchen.

Then I looked at my vegetables, and I could see a noticeably big eggplant throwing a wink at me, more like it was singing;

“Catch me, catch me, babe… I’m also useful beyond your imaginations and if you think deeply, you would divinely be able to see how I could transform into a tantalizing delicacy.”

And that was the beginning of the story, I felt oh yeah let’s try something different today, a Vegetarian French Cuisine—Best Ever Ratatouille Recipe.

But, when I looked at my other vegetables, I realized they all have different sizes.

So I thought, Oh God, how do I do this with these shapes and I am not interested in making chopped Ratatouille.

Well, came to the conclusion that I am just going to do this in Tohin’s style (my style), as she always says…

“Cooking is an art, there is no one perfect way to it…”

“It’s all about the creativity in taste and presentation, mingling with deep passion in the hands, eyes, heart, and mouth of the beholder—in this case, the creative chef!”

And, there comes the end of the back story of the creativity behind this Tohin’s ratatouille recipe in distinctive style.

I called it distinctive because, unlike the ones arranged in circles that you may be used to, or the ones whose veggies are diced and chopped, the presentation of this is different. It is Layered!

The Best Ever Ratatouille Recipe in Distinctive Style – My Vegan-Friendly Healthy Meal!

What You’ll Need to Make Ratatouille – “Ingredients”


Ingredients For Ratatouille; Eggplant, Cucumber, Tomatoes, Carrot, Onion, Habanero Pepper.
  • 1 Big Eggplant
  • ½ Cucumber (Zucchini alternatively)
  • 2 Tomatoes
  • 1 Big Carrot
  • 1 Onion
  • ½ or 1 Habanero Pepper (Optional)


  • 3 Tbsp Olive Oil
  • 1 Tbsp Chicken Spice
  • ½ Tsp of Crushed Chili
  • 1 Tbsp Parsley
  • ¼ Tsp Salt (Or just a tad bit to taste)

How to Make Ratatouille – “Directions”

  • Rinse all your vegetables thoroughly
  • Slice your eggplants into nice thick round slices.
    • A quick tip: Put the sliced eggplants in a bowl of salted warm water to drastically reduce the bitter taste.
    • Half a teaspoon of salt should be fine. And leave in for a few minutes.
  • Slice your cucumbers, tomatoes, carrot, onion, and habanero pepper into nice round shapes.
    • A quick tip: Habanero is a hot pepper, so you may want to skip it, or if included, careful while slicing so you would not feel the burn on your fingers.
    • And ensure you wash your hands thoroughly thereafter.
  • Place them in separate bowls.
    • Now you can get back to your eggplant, drain the saltwater, and complete the washing process.
  • Mix the seasonings together in a different bowl, a small one should be okay.
    • A quick tip: You can switch out the spices and herbs to any of your choices, or that you have available to you. Not necessary the exact same ones I used!
  • At this point, pre-heat your oven to 240℃
    • As your oven is heating up, you start having fun with arranging and layering your vegetables.
  • Using a teaspoon or a pastry brush, spread a very thin layer of the seasoning mixture in the base of your oven-safe ware or casserole
  • Place your first slices of eggplants in the casserole.
    • Depending on the size of the eggplant you are using, the base of the casserole may accommodate up to two or three slices.
  • Spread the seasoning on the top of those slices with the use of a teaspoon or brush, just as you did with the base of the casserole.
    • *Check out the image below to get the mental picture of it.
  • Dip the tomatoes slices in the seasoning, and layer them on top of the eggplants.
    • Depending on the size of your eggplant and tomatoes, each eggplant may accommodate up to three slices of tomatoes.
  • The next layer is going to be your onion rings which you don’t need to dip in the seasoning.
  • Followed by the cucumbers and the carrots. Dip them in the seasoning before layering.
    • And you finish up with the sliced or chopped habanero pepper (a very little amount of this)
    • The habanero pepper may be placed in the tiny spaces between the layered vegetables.
  • Now, you spread the seasoning on other slices of eggplants, place them on top of layered carrots/cucumbers, and you repeat the same process as you did with the first ones.
    • You continue this process until you have exhausted the whole ingredients, or with the little leftover of the seasoning.
    • Each pile had a total of three thick eggplants slices; and between those eggplants are fillings of cucumbers, tomatoes, carrots, and onion layers.
    • And I finished the top with onion rings. It should look like the image below!
    • Finally, there might be a total of three (more or less) piles of ratatouille in the casserole
  • Place your layered ratatouille in the pre-heated oven and bake for 15 to 20 minutes.
    • After 15 minutes, remove from the oven and serve as a side with other dishes like rice, potatoes, or even as a lone meal.
    • It can be eaten as a breakfast, lunch or dinner.
Image Of How to Layer Ratatouille Directions & The Ready meal

This serves three, and if you are making this for yourself, you can refrigerate the leftover and enjoy whenever for up to a week.

Plus the refrigerated ones taste even better the next time you warm and eat it.

This is because the seasoning would have taken its time to mingle with the meal as they also would have fully absorbed all the flavours from it.

Questions You May Have About This Recipe & Things You Need To know (Answers):

  • Why do you not make a separate sauce and arrange the veggies inside as you do normally?
    • Remember I told you this is going to be distinct from the ones you are used to.
    • We are not arranging as usual and do not need to make a separate sauce.
    • Even if you would prefer to arrange circularly I believe you do not need to make a separate sauce, and this brings me to your next question.
  • Without the sauce, how do we enjoy it as a side with other dishes like rice for example?
    • Believe it when I say, this is so delicious without having to go through frying more tomatoes and veggies and use them as the dipping or base sauce.
    • Note that all these veggies eggplants, tomatoes, cucumbers, and carrots are high volume veggies, which means they have very high water content.
      • The juice extracted from the vegetables in the process mingles with the seasoning and make a delicious flavorful sauce.
      • Also, once the ratatouille is done, it becomes so tender and goes super well with anything even without having to use the sauce from it.
  • How does it have a good taste without the sauce?
    • Remember in the directions above, I mixed all the spices in the oil to make a seasoning, thereafter I dipped and spread the veggies with it.
      • That was to give it a mouth watery flavour and taste.
    • Instead of having to prepare a separate sauce just for the taste, I decided to make the seasoning and brush the veggies with the spices directly.
    • For the veggies to be well and evenly coated with the spices, I firstly mixed them all in the oil, then spread and dip the veggies with the seasoning.

To Wrap Up The Delicacy,

What do you think about this recipe? 

Would you include all the ingredients or which one would you swap out if you have to make yours different?

How would you like to eat this, as a side dish or a stand-alone meal? Are you going to make your ratatouille for breakfast, lunch or dinner?  

Also, what other cuisines do you make with an eggplant aside from ratatouille?

I would love to get inspired by your creative ideas, so remember to write them down in the comment section below.

You should also check out my previous recipe post on flapjacks pancake recipe with honey!

Until Next Time;

Enjoy Lots and Lots of Hearty Meals With Self-Love & Creativity!


My Exquisite Diet

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  1. Wilson says:

    That looks delicious! I don’t grow egplant but I have Zucchini and tomatoes! This recipe looks perfect for my garden veggies. I think I’m going to throw some Parmesan on top to! And I love Habanero, I’m def going to add that so it has a little kick. 

    I also like food that holds well in the fridge thank you saying it does. I will make this Monday prob but I think I’d be able to put down two of those!

    1. Tohin says:

      A “throw of parmesan on top” sounds awesome! I guess I will give that a try the next time I make it, that

      ‘s going to be yum-yum😋.

      Thanks for sharing your creative tip with us, Wilson.

      To a more flavourful moment!


  2. Gomer says:

    I’m a vegetarian and in search of available recipes online. This one from you, the Ratatouille recipe, will make a good addition to what I already have in my collection of vegetarian recipes. I really need to do this not only because my father requires a vegetarian (he suffered from a stroke not long ago) but I also want to improve my physique. Let me try this one for me and for my father. Thanks for this recipe and I’d like to let you know that I learned one very important thing from this blog post: “Cooking is an art. There’s no one perfect way to it.”

    1. Tohin says:

      Hi Gomer,

      I can’t wait for you to try this for yourself and your Dad, I believe your Dad would absolutely love just as you would!

      Cheers to your Fam-Love Moment!🍸😊

  3. fityourselfbarre says:

    I make ratatouille quite often but it is the traditionnal way which is to fry seperately each group of vegetables in olive oil and mix them up at the end. I loved the idea to use cucumbers instead of zucchini!! Your recipe made me think about how we prepare “lasagna” with the layering. This version, cooked in the oven, is healthier! It sounds really delicious. I also use eggplant in a simple pasta recipe. I dice it in small cubes, fry it in olive oil till it gets a little brownish, season it with salt and pepper. You can add a sliced tomato and hot pepper. It’s excellent with spaghetti!! 

    1. Tohin says:

      Thanks for sharing another yummy and mouth watery eggplant recipe with us, @fityourselfbarre.

      Seems like something I have tried before, but will definitely follow this guideline of yours and try again, and will upload my style of the recipe thereafter.

      Uhmmm, feeling so excited about it already! 😄🤗

  4. Bint Ismail says:

    Tohin, thank u very much for this tip I’ve bn lookn forward to changing my “vegan-cuisines” for a while and u just brougt an alluring light. Thank u as always.

    1. So glad my recipe was an alluring light to you, Bint.
      Keep having flavourful moments!😋🤗


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