Italian ratatouille with salamino

This recipe is presented by Aliments Roma.

Discover a delicious Italian ratatouille recipe perfect for fall. A few ingredients like eggplant, green squash, yellow squash, red onion, Italian tomato, marinara sauce, parmesan and fresh basil.


  • 1 small eggplant
  • 1 large green zucchini
  • 1 large yellow zucchini
  • 1 small red onion
  • 2 plum tomatoes
  • 375 ml (1 1/2 cups) marinara sauce
  • 1 package 225 g Classico Roma salamino, cut into 20 slices
  • Pepper to taste
  • 80 ml (1/3 cup) grated parmesan
  • 30 ml (2 tbsp.) small fresh basil leaves


  1. Preheat the oven to 220°C (425°F).
  2. Cut the eggplant, zucchini, onion and tomatoes into slices about 1/2 cm (1/4 inch) thick.
  3. In a 23-cm (9-inch) round baking dish, pour the marinara sauce. Arrange the slices of vegetables and salamino on the sauce, alternating them and overlapping slightly. Pepper. Cover the dish with a sheet of aluminum foil. Bake for 25 minutes.
  4. Remove the sheet of aluminum foil. Cover the preparation with parmesan and continue cooking in the oven for 15 to 20 minutes.
  5. When ready to serve, garnish with basil.