Ratatouille: Classic Provencal Dish a Chef’s Recipe to Try
Ratatouille 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.
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Remy’s Ratatouille
This Cocoa & Lavender recipe was adapted from Thomas Keller's French Laundry cookbook.
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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).
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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.
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