Ratatouille: Classic Provencal Dish a Chef’s Recipe to Try
Carolyne Kauser-Abbott · Provencal Recipes · Side Dish · TasteRatatouille is one of the classic Provençal recipes that works well as a side dish with grilled meat or fish. The recipe below comes from our friends at My French Country Home. While there are probably many variations, the dish always includes fresh local vegetables. The dish is considered a summer recipe when the base ingredients, eggplant, peppers, tomatoes, and zucchini, are in season. Regardless of when you make this recipe, there are a few rules, and Chef Philippe Etchebest shares the details in this YouTube video.
Chef Philippe's Ratatouille Recipe
While many consider this a summer recipe, ratatouille is a classic Provençal side dish that brings back fond memories of moments shared around the family dinner table.
Equipment
Ingredients
- 4 tomatoes
- 2 zucchinis (courgettes)
- 2 eggplants (aubergine)
- 1 red bell pepper
- 1 green pepper
- 2 small banana peppers or cubanelle, or something a little spicier depending on your taste (optional)
- 2 onions
- 5 cloves garlic
- 50 mL olive oil
- 2 sprigs fresh thyme *
- 1 bay leaf fresh is preferred*
- 200 mL vegetable stock
- salt and freshly ground black pepper to taste
Instructions
- Boil a pot of water to peel the tomatoes and prepare a bowl of ice water alongside.
- Wash all the vegetables.
- Remove the tops of the tomatoes and make a small slit. Then, place the tomatoes in boiling water for around 30 seconds until the skin peels slightly. Take them out and place them in the iced water to stop the cooking process. Peel the tomatoes and cut into large quarters. Set aside.
- Peel and chop the onions.
- Cut the zucchini into 1 cm cubes.
- Quarter the peppers and remove the seeds. Cut into 1 cm strips.
- Cut the small green peppers into rings.
- Cut the eggplants into 1 cm cubes.
- Heat the olive oil in a frying pan. Sauté each ingredient independently, reheating the olive oil between each one.
- Start with the onions and tomatoes and set aside. Then, sauté the peppers and set aside. After that, sauté the eggplant, adding as much olive oil as needed until cooked.
- Deglaze the skillet with vegetable stock (or water).
- Pour all the vegetables and vegetable stock into a large stockpot.
- Season with salt & pepper to taste.
- Add thyme, bay leaves, and crushed garlic cloves.
- Simmer for 30 minutes over low heat, and then enjoy!
Notes
If you don't have fresh herbs (they often aren't available in the colder months), substitute high-quality dried herbs. My French Country Home Box offers Certified Label Rouge dried herbs that are grown in Provence. They will help ensure your ratatouille has that authentic Provençal flavour.
Tried this recipe?Let us know how it was!
More Variations of Ratatouille to Try
Niçoise Ratatoille - La Ratatouia Nissarda
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.
Check out this recipe
Remy’s Ratatouille
This Cocoa & Lavender recipe was adapted from Thomas Keller's French Laundry cookbook.
Check out this recipe
Gérald Passedat's Ratatouille My Way
"Ratatouille My Way" is from Gérald Passedat's new cookbook Flavors From The French Mediterranean. Ratatouille is a classic Provencal recipe that uses ingredients readily found in the region (tomatoes, zucchini, onions, eggplant).
Check out this recipe
Mama Régine's Ratatouille from Cassis Bistro
Ratatouille is a delightful aromatic casserole. This bright and chunky summer vegetable blend will compliment any roasted or barbecued meat dish.
Check out this recipeCoteaux d’Aix-en-Provence – Montagne St. Victoire: Full-day Wine tour from Marseille
Embark on a full-day wine tour from Marseille or its surrounding cities to the captivating Coteaux d'Aix-en-Provence, the westernmost vineyards of Provence.
Book this Experience for 2025Legal
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 InformationAffiliate 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
Three Dips Perfect for Summertime Entertaining
August 25, 2017
There is nothing like summer for easy, unfussy entertaining. These three dips – olive tapenade, a goat cheese version and a caviar of aubergine – are Mirabeau Wine adaptations of Provencal classics. Provence is often called a cold country with a hot sun because as soon as the sun’s down you will feel too cold to …
A Recipe from the South Sea Bream and Zucchini Pancakes
November 11, 2016
Light and crispy baby zucchini pancakes adorned with a warm flaky filet of fish surrounded by a drizzle of fresh tomato coulis.…
Quick Appetizer Zucchini Tart
February 8, 2016
This recipe I call "Jacques Zucchini Tart." It is the perfect appetizer - think chilled rosé with a savoury, lightly salted snack that takes about 30 minutes to pull together. Your guests will be impressed …
Summer Salad Heirloom Tomato and White Nectarine
August 8, 2018
Building on a classic Italian salad this variation combines heirloom tomatoes, white nectarines, mozzarella and fresh basil on a plate. Serve as a starter course or a lunchtime salad along with crusty baguette.…
No Comment