Ratatouille Cassoulet


Two iconic French dishes meet in one: Layer summer vegetables and crispy bread crumbs over white beans simmered in tomato sauce, and bake until the dish is bubbly and the top is browned and crusty. Mmm, mmm.

Ratatouille Cassoulet
Photo: Aubrie Pick
Hands On Time:
45 mins
Total Time:
3 hrs


  • 3 tablespoon extra-virgin olive oil

  • 1 onion, chopped

  • 5 garlic cloves, chopped

  • 3 tablespoon za'atar

  • 1 teaspoon kosher salt

  • ½ teaspoon black pepper

  • 1 28-ounce can fire-roasted crushed tomatoes

  • 4 ounce dried flageolet, cannellini, or other small white beans, soaked overnight and drained (2/3 cup)

  • 1 8-ounce eggplant, thinly sliced

  • 1 8-ounce zucchini, thinly sliced

  • 1 8-ounce yellow summer squash, thinly sliced

  • 1 red bell pepper, thinly sliced

  • ½ cup panko or other bread crumbs


  1. Preheat oven to 375°F. In a large ovenproof skillet, heat 2 tablespoons olive oil over medium. Add onion and garlic; cook, stirring, until tender, 8 minutes. Stir in za'atar, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper; cook until fragrant, 30 seconds. Stir in tomatoes and beans; increase heat to medium-high; bring to a boil. Turn off heat.

  2. Working your way around outer edge of skillet, alternate slices of eggplant, zucchini, and squash on top of bean mixture. Continue working in concentric circles to cover bean mixture. Arrange pepper on top.

  3. Drizzle with 1 tablespoon olive oil and sprinkle with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.

  4. Cover skillet and bake 1 hour. Uncover; sprinkle with panko. Return to oven, uncovered, and bake another hour, until bread crumbs are browned and beans are tender.

  5. Let cool 15 minutes. Serve with bread and/or grain of your choice. Serves 6.


To ensure your beans get very tender, try this quick-soak method. Place the beans in a large pot. Cover with 6 cups water. Bring to boiling; boil gently for 10 minutes. Remove from heat. Cover and let stand 1 hour. Drain.

Nutrition Facts (per serving)

235 Calories
9g Fat
35g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 235
% Daily Value *
Total Fat 9g 12%
Saturated Fat 1g 5%
Sodium 608mg 26%
Total Carbohydrate 35g 13%
Total Sugars 12g
Protein 9g
Vitamin C 55.3mg 277%
Calcium 121mg 9%
Iron 4.3mg 24%
Potassium 1089mg 23%
Folate, total 129.4mcg
Vitamin B-6 0.5mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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