Ratatouille Crostini

By March 25, 2020May 3rd, 2024Recipes

Ratatouille Crostini

Serves 12


1 medium onion, diced, any variety

2 garlic cloves, minced

3 tablespoons olive oil

1 medium eggplant, cut into 1/2-inch cubes (about 3 cups), any variety

1 zucchini, cut into 1/2-inch cubes

1 red bell pepper, diced

3 ripe tomatoes, diced

1 teaspoon fresh thyme leaves

1 teaspoon fresh oregano, minced

1 teaspoon salt

½ cup shredded fresh basil leaves

1 baguette or any other variety, sliced



  1. Heat a large saucepan over medium heat. Once the pan is hot, add olive oil. When it simmers, add the onion and saute until translucent, about 2 minutes. Add garlic and continue to saute until fragrant, another 2 minutes. 
  2. Add eggplant and saute until the eggplant begins to soften, about 8 minutes. Add peppers and zucchini and continue cooking until the vegetables are bright and soft, about 10 minutes.
  3. Add tomatoes, thyme, oregano and salt and let the vegetable mixture simmer until sauce thickens, about 8 minutes. Add ¼ cup of water if mixture looks dry.
  4. Meanwhile, preheat the oven to 400℉. Arrange sliced bread on a baking sheet and drizzle with olive oil. Bake 8-10 minutes, until slightly toasted.
  5. Serve ratatouille spread onto toasted crostini, topped with basil.

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