My French Aunt’s Easy Baked Ratatouille

Mounette wasn’t technically my aunt — she was my husband’s aunt. But in France, distinctions like that tend to disappear quickly. Quite simply, she was Aunt Mounette.

She was one of those quietly inspiring women who embodied balance without ever talking about it. An incredible mother and grandmother, she was also one of the most active people I’ve known at any age — ocean walking in winter, fitness classes, swimming, long walks with friends… movement was simply part of her life. It was the same quiet balance I’ve written about before in my post on French wellbeing.

She loved good food just as much as healthy food, the same balance I explored in what French women eat in a day. But nothing about her lifestyle was rigid or performative. In fact, she simply lived well — active, joyful, deeply social, and always exactly herself year after year.

From Hyères, one of the oldest and most charming resort towns on the French Riviera, Mounette had a way of cooking that reflected that same philosophy: simple, generous, seasonal, and never overly complicated.

One of my favorite recipes of hers was this easy baked ratatouille — a version made in the oven instead of slowly cooked on the stovetop. It’s deeply flavorful, endlessly adaptable, and exactly the kind of dish that fits easily into everyday life, much like my super popular French detox soup recipe.

Sometimes I add a bit of crumbled bacon to this easy baked ratatouille and serve it as a full meal. Otherwise, it works beautifully alongside rice or bulgur, or served in small ramekins next to grilled meat or fish.

Lastly, like many French home cooks, Mounette never measured anything precisely. Her approach was always “as you like” — use what you have, add more of what you love, and don’t overthink it.

Ingredients Easy Baked Ratatouille

• Eggplant
• Zucchini
• Tomatoes
• White onion
• Red and yellow peppers
• One bunch parsley
• Olive oil
• Salt and pepper
• Grated cheese such as Gruyère (optional)

Directions Easy Baked Ratatoutille

Preheat oven to 350°F (180°C).

Cut all vegetables into cubes and place in a large mixing bowl.

Add olive oil, salt, pepper, and chopped parsley. Mix well so all the vegetables are evenly coated.

Transfer to a baking dish and bake for approximately 30 minutes.

Remove from the oven, stir the vegetables, and lower the oven temperature to 320°F (160°C). Return to the oven and bake for an additional hour.

If desired, sprinkle grated cheese on top about 20–30 minutes before the end of cooking.

What Stayed With Me

But what I remember most about Mounette isn’t just her cooking — it’s the feeling of balance she brought to everyday life.

In fact, she reminded me that healthy living doesn’t need to feel rigid or performative. It can be grounded in simple meals, movement that feels natural, homes filled with people, and recipes made from memory rather than perfection. This is part of a broader philosophy about simplifying life the French way I write about.

This easy baked ratatouille is a small reflection of that way of living. Simple, flexible, deeply unfussy — and all the better for it, much like the traditional Mediterranean diet.

More From France

If you’re curious about how France nurtures healthier habits — from school lunches to everyday food, movement, and wellbeing — I share practical tips and stories each month. Sign up for the free newsletter below and receive my guide, The French Guide to Everyday Wellbeing, straight to your inbox. Merci!