Baked Ratatouille-Caponata with Fresh Basil and Parmesan

By AislePrompt Editorial · Published 2026-06-15 · Updated 2026-06-15

A layered baked vegetable dish combining Mediterranean staples of eggplant, zucchini, and bell peppers with a caponata-inspired sweet and tangy tomato sauce, finished with fresh basil and Parmesan cheese. This Mediterranean-inspired vegetarian recipe, ready in about 55 minutes, pairs eggplant, zucchini, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 medium (about 1 lb), cut into 1/2-inch cubes eggplant
• 1 medium (about 8 oz), cut into 1/2-inch cubes zucchini
• 1 large, diced red bell pepper
• 1 medium, diced yellow onion
• 3 cloves minced garlic cloves
• 4 tbsp olive oil
• 1 can (14 oz) canned crushed tomatoes
• 2 tbsp red wine vinegar
• 1/4 cup chopped green olives
• 2 tbsp rinsed capers
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped fresh basil leaves
• 1/2 cup grated Parmesan cheese

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 375°F. In a large skillet, heat 2 tbsp olive oil over medium heat. Add 1 medium diced yellow onion and 3 minced garlic cloves, sautéing for 4 minutes until translucent and fragrant.
2. Step 2: Add 1 medium cubed eggplant, 1 medium cubed zucchini, and 1 large diced red bell pepper to the skillet, cooking for 8-10 minutes until vegetables are tender and starting to brown.
3. Step 3: Stir in 1 can (14 oz) crushed tomatoes, 2 tbsp red wine vinegar, 1/4 cup chopped green olives, 2 tbsp rinsed capers, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Simmer for 5 minutes until the sauce thickens slightly.
4. Step 4: Transfer the vegetable mixture to a baking dish and drizzle with remaining 2 tbsp olive oil. Sprinkle 1/2 cup grated Parmesan cheese evenly over the top.
5. Step 5: Bake uncovered for 20 minutes until the cheese is golden and bubbly. Remove from oven and garnish with 1/4 cup chopped fresh basil leaves before serving warm.