Guest PostProvencal RecipesSide Dish

Mama Régine’s Ratatouille Recipe from Cassis Bistro

Often, comfort food is what we crave the most or maybe your Provencal mama’s cooking. The following recipe for Mama Régine’s Ratatouille comes from Cassis Bistro’s owner/operator Gilles Brassart. Cassis Bistro in Calgary, Alberta, delivers “South of France Flavour with Local Flair.”

Originally from the Aix-en-Provence area, Gilles Brassart arrived in Calgary, in 2008, after a culinary stop-over in San Francisco. His food preferences were established early on by Mediterranean influences and the fresh, seasonal dishes of the south.

Perhaps it was fate that Brassart and Chef Dominique Moussu, Cassis Bistro’s Executive Chef, connected at a Calgary restaurant called L’Epicerie. After discovering their shared interests in food, fresh ingredients Cassis Bistro was born. The multi-award-winning restaurant is perfect for diners yearning simple, flavourful dishes inspired by the cuisine of the sun.

Ratatouille Recipe Cassis Bistro

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.
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Side Dish
Cuisine French, Provencal
Servings 6 people


  • 1/2 cup olive oil
  • 2 Eggplants
  • 2 Zucchini
  • 2 Red bell peppers
  • 6 Tomatoes
  • 1 medium onion chopped
  • 1 bunch Fresh Thyme
  • Salt & Pepper
  • 2 Garlic Cloves crushed


  • Wash and peel all the vegetables, except the tomatoes.
  • Cut all the vegetables, including the tomatoes, into chunks of approximately 1.5 cm.
  • In a large heavy-bottomed pot cook the eggplant in olive oil, until the pieces start to change colour.
  • Add the zucchini chunks and crushed garlic. Cook for about 5 minutes until the zucchini begins to soften.
  • Then add the red peppers, tomatoes, chopped onion and olive oil, as necessary. Add salt, pepper and thyme.
  • Simmer for about 15-20 minutes, and serve as a side dish.
  • Mama's secret : Add 1/2 cup of crushed tomatoes and 1/2 cup water to the pot. Simmer on low for an hour or until the water has evaporated.
Keyword Eggplant, Tomatoes, Zucchini
Tried this recipe?Let us know how it was!

Book Your Table

Cassis Bistro (website)
#105 2505 17th Avenue SW
Calgary, Alberta, T3C 1J7
Telephone: +1 (403) 262-0036


Closed Mondays

Tuesday to Friday
Lunch 11:30am – 2:00pm
Dinner 5:00pm – 10:00pm

Brunch & Lunch 11:00am – 2:00pm
Dinner 5:00pm – 10:00pm

Brunch & Lunch 11:00am – 2:00pm
Dinner 5:00pm – 09:00pm

Other Ratatouille Recipes:

Baked Ratatouille Tian from Le Pistou Uzès

Provencal Ratatouille the French Laundry Way

Chef Gérald Passedat’s Ratatouille My Way

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Carolyne Kauser-Abbott

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).

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