Ratatouille White Bean Casserole


Ratatouille is one of my all time favorite dishes. And not just because of the movie…. which is totally adorable and I absolutely love…. but anyways, it’s just so freakin’ delicious!

Some of you may be thinking, what is ratatouille? Don’t worry, I was there once. Ratatouille is a classic french dish featuring the careful layering of thinly sliced eggplant, zucchini, and a tomato bell pepper sauce into a dish, then baking it in the oven until they’re tender and bubbly. A Clean Bake has a beautiful recipe of the classic version, if you want to check that out.


Ratatouille White Bean Casserole {vegan, gluten free} // pumpkinandpeanutbutter.com


I was first introduced to ratatouille by, who else but, my mom. She makes the most delicious ratatouille and somehow manages to make it look SO easy— special thanks to her handy food processor that slices everything perfectly for her. But I have a minor problem when it comes time to make my own ratatouille at home.

My food processor, well, died. I don’t like to talk about it— it was a sad, sad day.

So as much as I love thinly slicing and layering tons and tons of vegetables, my knife skills as just not that good at making them so thin and small and perfect. And frankly I don’t have the patience. So instead, I decided to make my own little spin on the classic ratatouille and turn it into a rustic casserole. You definitely still have to slice your veggies, but it’s more of a “rustic slice” (aka all my slicing ;))— not quite as thin and perfect, since they’re all just going into a big dish of delicious tomatoey goodness!

Let’s go step-by-step, shall we?


Ratatouille White Bean Casserole {vegan, gluten free} // pumpkinandpeanutbutter.com


First, you’ll slice your eggplant into 1/4” strips and bake them for 10 minutes— just to get them tender before going into the casserole (no one likes a tough eggplant).

Then, spread 1/2 cup of sauce over the bottom of your baking dish. Top that with a layer of baked eggplant.


Ratatouille White Bean Casserole {vegan, gluten free} // pumpkinandpeanutbutter.com


Top your eggplant with a layer of sliced zucchini, trying to cover most of the dish as much as possible.


Ratatouille White Bean Casserole {vegan, gluten free} // pumpkinandpeanutbutter.com


Spread your white bean puree over the zucchini with a spatula. Again, try to cover all of the zucchini so every bite is creamy and delicious!


Ratatouille White Bean Casserole {vegan, gluten free} // pumpkinandpeanutbutter.com


Then you’ll repeat: a layer of eggplant, then a layer of zucchini.


Ratatouille White Bean Casserole {vegan, gluten free} // pumpkinandpeanutbutter.com


Top that final layer of zucchini with one cup of red sauce and finally, a layer of sliced tomatoes.


Ratatouille White Bean Casserole {vegan, gluten free} // pumpkinandpeanutbutter.com


Bake for 35-40 minutes, or until the zucchini is fork tender. Once the zucchini is tender and the tomatoes are juicy, pull it out of the oven and top with fresh basil! If you eat dairy, feel free to top with fresh parmesan cheese as well.


Ratatouille White Bean Casserole {vegan, gluten free} // pumpkinandpeanutbutter.com


So that’s it! My simplified, rustic take on ratatouille! I love the way the tender vegetables literally melt into the tomato sauce and mix with the creamy white bean puree— it’s pure heaven! This is definitely a lighter dinner, since it’s mostly just vegetables, so you could easy bulk it up with a grain like couscous or quinoa on the side. Or also a huge baguette of french bread— because you KNOW there’s going to be some leftover tomato juices that need some mopping up 😉

What about you? Have you ever made ratatouille before? Just seen the movie? No idea what I’m babbling about? Let me know below!


Ratatouille White Bean Casserole {vegan, gluten free} // pumpkinandpeanutbutter.com

Ratatouille White Bean Casserole

Serves 4-5
Prep time 20 minutes
Cook time 35 minutes
Total time 55 minutes
Dietary Gluten Free, Vegan, Vegetarian
Meal type Main Dish, Side Dish


  • 1 Large eggplant, thinly sliced
  • 2 Large zucchini, thinly sliced
  • 1 1/2 cup tomato sauce
  • 6 roma or campari tomatoes, sliced
  • garnish: fresh basil

for the white bean puree

  • 1 15 oz can white beans, drained and rinsed
  • 3 cloves garlic
  • 2 tablespoons extra virgin olive oil
  • 2-3 tablespoons water
  • 1/4 cup fresh basil, chopped


*recipe inspired by oh she glow's eggplant zucchini casserole


Step 1
Preheat the oven to 400 degrees F. Place thinly sliced eggplant on a large baking sheet, and bake for 10 minutes. Eggplant will be shriveled and tender.
Step 2
While the eggplant is baking, make your white bean puree by placing all the puree ingredients into a food processor and blending until fairly smooth.
Step 3
Once the eggplant is done, it's time to start layering your casserole! Begin by pouring a 1/2 cup of tomato sauce in your casserole dish (I used 9x13) and using a spatula to spread it to coat the bottom of the dish. Add in a layer of eggplant, followed by a layer of sliced zucchini. Top with the white bean puree, and spread it evenly across the zucchini with a spatula.
Step 4
Time for the last of the layering! Add another layer of eggplant, followed by another layer of zucchini. Top with 1 cup of tomato sauce and a layer of sliced tomatoes. Bake for 35-40 minutes, or until zucchini is tender. Feel free to garnish with fresh basil, nutritional yeast, or parmesan cheese (if not vegan). Let it cool for 10 minutes before slicing and serving!

Ratatouille White Bean Casserole {vegan, gluten free} // pumpkinandpeanutbutter.com



Hi, I’m Liz and this is my food blog where I share my love of healthy foods and whole ingredients. You will find mostly vegetarian dishes, plenty of sweets, and lots of love from this little kitchen in Durham, North Carolina!


  1. YUM. My mom makes a version of this with mozzarella cheese in the place of the white bean puree – we call it “veggie lasagna” 🙂 I LOVE that you’ve made it vegan! Seriously obsessing over this, Liz!

    • Ohh that sounds delicious too!! So glad you like it Alexa!

    • I’m guessing he’s not typically a big veggie lover haha? The white beans definitely add a delicious, creamy touch!

  2. I love ratatouille but never had it in a casserole form, not to mention with the bean puree, it sounds so good!!

    • Ohh you should definitely give it a go!! It would be such a delicious side dish 🙂

    • Thanks Rebecca!! The white bean puree adds that perfect creamy element!

  3. Oooo this sounds so good! I love that it uses white bean puree! I love ratatouille but never think to make it for whatever reason!

    • Thanks Ashley!! I know— before this recipe, I rarely made it too! Such a comforting dish!

  4. Oh no! So sorry about your food processor 🙁 I don’t know how anyone has the patience to make the perfectly layered, beautiful ratatouille – I seriously don’t have it in me – but I LOVE this casserole!!! What a great idea! Sounds so delicious:) And it is still so pretty!

    • haha yeah I’m with you girl— rustic all the way!!

  5. This is beautiful! I love ratatouille flavors and a casserole sounds so perfect for the rain that’s happening over here in Indy! You got such beautiful colors even after the bake!!! <3

    • Thanks Erica!! It’s so comforting— so perfect for a rainy day (or week ;( )

  6. Sorry about your food processor, Liz! It’s always a bummer when a trusty kitchen gadget gives out 🙁 I’m embarrassed to say that I’ve never made or eaten ratatouille before 🙈 Needless to say, I’m definitely overdo for trying this dish that everyone has had but me! 😂 Love the addition of white beans too…super delish!

    • Thanks Joscelyn— yeah it’s such a bummer 🙁 But my high speed ninja has been so clutch with basically everything else, so it hasn’t been too rough #foodieproblems haha! Definitely give it a try— you’ll love it!!

    • SUCH a great (and tasty) way to get veggies in!! Thanks Kristy!

  7. I just tried mine out of the oven without letting the flavors set and mingle. Wow! Delicious. I did add 3 TBSP of nutritional yeast to my bean puree and sprinkled a little smoked rock salt on my tiny bowl of it (for further depth of flavor). Honestly, I’m not an eggplant or zucchini fan, but I’m sold. This can be eaten as is or over gluten free pasta for a super filling meal. Thanks for the recipe!

    • That’s such a great idea! I’m definitely going to try that next time! SO glad you liked it Mary 🙂

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