Make a Ratatouille Version from Nice – La Ratatouia Nissarda
© OTMNCA / J. Kelagopian
Carolyne Kauser-Abbott · Provencal Recipes · Side Dish · Taste
Dishes such as ratatouille, pan bagnat, panisse, soup au pistou, and salade Niçoise appear on menus throughout the South of France. Many cooks have time-tested variations on these recipes, which may be delicious, but don’t quite follow the Cuisine Nissarde traditions. Although ratatouille is known around the globe, the authentic version requires the freshest ingredients and the patience to cook each vegetable separately. We translated the following recipe for La Ratatouia Nissarda with the permission of the Office de Tourisme Métropolitain Nice Côte d’Azur. Some versions of ratatouille call for vegetables cut into small dice, but this recipe leaves the ingredients in larger pieces.
This version of ratatouille comes from Carnets de cuisine du Comté de Nice, a cookbook (in French) that you can purchase the book online at Amazon or at the Office de Tourisme Métropolitain Nice Côte d’Azur.

What is Cuisine Nissarde?
Le Cercle de la Capelina d’Or, a dedicated group of culinary experts, established the “Cuisine Nissarde” label in 1995. The Tourism Office now manages the brand, but the concept remains the same a dedication to promoting the historical cuisine of Nice. Restaurateurs serving traditional dishes with local ingredients are awarded the label and allowed to display the icon. This distinction rewards chefs who use quality, seasonal ingredients in their traditional recipes.
The Tourist Office website maintains a current list of establishments meeting the Cuisine Nissarde.
Niçoise Ratatoille - La Ratatouia Nissarda
Carnets de cuisine du Comté de Nice
The secret of a good ratatouille is to fry each vegetable separately before the onion and tomato are added. The talented cook obtains a mixture of tender vegetables and not oily mush. Prepare ratatouille in large quantities because it can be eaten hot or cold. Serve as a main course with meat or fish, a side dish, or an omelette. While ratatouille can be eaten cold, it is best reheated.
Prep Time 30 minutes mins
Cook Time 1 hour hr 15 minutes mins
Total Time 1 hour hr 45 minutes mins
Course Side Dish
Cuisine Cuisine Nissarde, French, Provencal
- 2.2 lbs tomatoes
- 4 large onions white or yellow
- anchovy puree or pissalat
- 4 garlic cloves
- 1 3/4 lbs eggplants (aubergine) long Japanese ariety
- 1 Red Pepper
- 1 Yellow Pepper
- 2.2 lbs baby zucchini sometimes these are sold with the flowers
- thyme
- bay leaf
- 2 cloves placed in an onion which will be removed at the end of cooking
- 1 tbsp Sugar
- 1 dose of saffron
- 3 sprigs of parsley chopped
- a few Olives pitted
- fresh basil
- Olive Oil
- salt and pepper
First, prepare all the vegetables:
Peel and chop three of the four onions. Peel the fourth onion but leave it whole.
Cut the eggplant into thin (1/3 inch, 1 cm) slices, cut them lightly with a sharp knife and sprinkle them with fine salt and allow the pieces to "sweat" for about 20 minutes to drain the bitter juices. Once the eggplant begins to sweat, rinse off the salt and pat dry before frying.
Score the tomato skin, dip them in boiling water for 30 seconds to 1 minute and peel.
Remove the seeds from the peppers and cut them into thin strips.
Cut the courgettes into medium slices.
Peel the garlic and cut it into thin slices.
Start cooking:
In a large cast-iron casserole dish, fry the onion in olive oil seasoned with a little anchovy puree or pissalat. Add a sprig of thyme and freshly ground pepper.
Stir with a wooden spoon. Before the onion starts to brown, add the crushed tomato pulp, bay leaf, parsley, saffron, cloves stuck in an onion, and sugar to remove the acidity of the tomato.
In one or more frying pans, fry the eggplant (10 minutes), the peppers (10 minutes), and the courgettes (5 minutes). Season with salt and pepper and remove the excess oil by draining the vegetables on a paper towel before placing them in the tomato sauce in the casserole dish.
Cover the mixture with baking paper (foil or parchment) and seal the pot with the lid. Simmer for 40 to 45 minutes, preferably in the oven at 150°(300° F)/180° C (350° F).
Adjust the seasoning at the end of the cooking time. You can add pitted olives just before serving with a little fresh basil.
What is pissalat? Pissalat (sauce): Pissalat (from Nice peis salat, which means "salted fish") is an ancient Niçoise sauce, of which we find variations throughout the Mediterranean region since the Romans and which has almost completely disappeared from the shelves since WWII. It is essential in the making of the pissaladière. Keyword Eggplant, Peppers, Tomatoes, Zucchini
Additional Eggplant Recipes:
Smoky Eggplant with Marinated Tomato Salad
Smoky eggplant with tomato salad is a perfect dish to enjoy on a summer afternoon with family or friends!
Check out this recipe
Eggplant Tomato Gratin
A new way to enjoy eggplant cooked with fresh local tomatoes! Use a heavy baking dish like a lasagna pan or pyrex.
Check out this recipe
Stuffed Aubergines (Eggplant) with Garbanzo Beans
This dish easy to prepare and you can alter the topping ingredients to suit your taste. Serve warm or at room temperature.
Check out this recipe
Please share this with friends and family.
Legal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication Information
Affiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Related Provence Articles
Keith Van Sickle ·
Restaurant Recommendations ·
Taste
June 16, 2025
My wife and I live part of the year in St-Rémy-de-Provence, and one of our favourite restaurants for cozy dining is Le Marilyn. We always receive a warm welcome, the food is consistently good, and the dining room is one of the most charming around. Owner Chantal Büchner has been ...
Continue Reading
Carolyne Kauser-Abbott ·
Explore ·
Villages Towns and Cities
June 13, 2025
Céreste is an authentic, unspoilt, and charming Provençal village. It is immersed in lavender country, steeped in history, and sits on the foothills of the Grand Luberon. While the region has many fascinating villages, we asked the owner of Mas de Grivet, a beautiful holiday rental home, what makes Céreste ...
Continue Reading
Carolyne Kauser-Abbott ·
Expat Living and Real Estate ·
Inspire ·
What's On Provence & Cote d'Azur
June 11, 2025
For those who believe print media is a thing of the past, Maison Victoire’s new glossy magazine is a revelation. Launched on June 5, this exclusive offering provides comprehensive real estate data for buyers and sellers in Provence. It’s not just about real estate; it’s a celebration of local vineyards, ...
Continue Reading
Books on Provence ·
Carolyne Kauser-Abbott ·
Inspire
June 9, 2025
In the first chapter of The Perfumer’s Secret, the protagonist, Alexandra ‘Zandy’ Watson, is in her boss’s office in New York City. As the reader, you quickly sketch a mental image of her character. Zandy is a hard-edged aspiring documentary filmmaker who dreams of making a film entitled ‘Your Climate, ...
Continue Reading
Carolyne Kauser-Abbott
With her camera and laptop close at hand, Carolyne has traded in her business suits for the world of freelance writing and blogging. Her first airplane ride at six months of age was her introduction to the exciting world of travel.
While in Provence, Carolyne can be found hiking with friends, riding the hills around the Alpilles or tackling Mont Ventoux. Her attachment to the region resonates in Perfectly Provence this digital magazine that she launched in 2014. This website is an opportunity to explore the best of the Mediterranean lifestyle (food & wine, places to stay, expat stories, books on the region, travel tips, real estate tips and more), through our contributors' articles.
Carolyne writes a food and travel blog Ginger and Nutmeg. Carolyne’s freelance articles can be found in Global Living Magazine, Avenue Magazine and City Palate (Published Travel Articles).
No Comment