Ratatouille : the taste of Provence in a very simple dish.

March 14th, 2012 | Posted by admin in French Recipes

Ratatouille is a recipe from the South of France., more precisely from Nice. It is composed of vegetables slowly cooked.
The name Ratatouille comes from the word Ratatolha in Occitan, an old language that was used in the south of France.
The beginning of the word, Rata, was the name of the mix of vegetables (greens beans, potatoes) that was served to the soldiers in the 18th century.

The flavor of the ratatouille comes from the quality of its ingredients. The freshest, organic, perfectly ripe tomatoes, eggplants, zucchini…. shall make the best Ratatouille ever.

Ingredients :

- 18 oz of EggplantsRipe Tomato for Ratatouille
- 18 oz of zucchinis,
- 18 oz of peppers,
- 18 oz of tomatoes,
- 2 large onions,
- 2 garlic gloves,
- 2 pinches of Provence herbs
- a good Olive oil,
- salt and peppercorn.


1 – Wash and dry all the vegetables. Don’t peel the neither the zucchinis nor the eggplants, slice them. Cut the pepper in two parts and remove the seeds, cut it into strips. Peel the tomatoes (plunge them in boiling water for one minute and now the peel will come easily) and cut them in quarters. Peel and chop the onions. Peel and crush the garlic.

2 – Heat a large skillet with 2 teaspoons of Olive oil and saute the eggplant in for 5 minutes. Now add salt and pepper and remove them from the skillet.

3 – Add another teaspoon of Olive Oil in the skillet and saute the zucchinis for 5 minutes,remove them and do the same with the peppers.

4 – Add another teaspoon of olive oil and saute the onions for 5 minutes while stirring, then add the tomatoes and stir.

5 – Add now all the other vegetables, stir for 5 minutes while cooking on high heat. Add now the Provence herbs, salt and peppercorn and let it stew covered for 30 minutes on medium heat.

6 – Add the garlic and stir, taste it and adjust seasoning. Let it stew for another 5 to 10 minutes.

7 – Serve hot or cold, both are used.

Can be kept 2 days in the fridge or be frozen.

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