Provencal RecipesSide DishTaste

Recipe for Gérald Passedat’s Ratatouille My Way

This recipe for “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). However, this version is prepared with the expertise of a master chef.

Flavors From The French Mediterranean @GeraldPassedat

Gérald Passedat's Ratatouille By Richard Haughton

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).
Prep Time 1 hour
Cook Time 2 hours
Total Time 3 hours
Course Appetizer, Lunch Dish
Cuisine French, Provencal, Vegetarian
Servings 4 People


  • 7 oz. (200 g) Puff Pastry , ready prepared
  • 4 medium White Onions
  • 2/3 cup (150 ml) Passedat olive oil*
  • 2 Red bell peppers
  • 5 Plum tomatoes
  • 2 medium Eggplants
  • 3 medium Zucchini
  • 4 bay leaves
  • 2 sprigs basil
  • 2 sprigs Thyme
  • to taste Salt and Pepper


  • Preheat the oven to 350°F (180°C/Gas mark 4).
  • Roll out the puff pastry thinly into a rectangle about 1/8 inch (3 mm) thick. Drape the pastry over the rolling pin and unroll it onto a baking sheet.
  • Place a wire cake rack on top and bake the pastry for about 15 minutes or until golden brown.
  • Allow to cool a little, then cut into four 4 in. (10 cm) rounds using a plain pastry cutter.
  • Peel and finely chop the onions and sweat them in a pan in a little olive oil.
  • Season with salt and pepper and then cover the pan and stew the onions for 45 minutes.
  • Drain through a sieve to remove excess oil. Reserve.
  • Preheat the oven to 300°F (150°C/Gas mark 2).
  • Wash all the remaining vegetables.
  • Brush the bell peppers with olive oil and season. Lay on a baking sheet and cook in the oven for 1 hour.
  • Meanwhile, remove the stalks from the tomatoes and cut a cross with a small knife in the base of each tomato to make them easier to peel.
  • Immerse in boiling water for a few seconds and then in cold water.
  • Slip off the skins, quarter the tomatoes, remove the cores and seeds, and discard.
  • Oil a baking sheet and lay the tomato quarters on it.
  • Slice the eggplant and zucchini lengthways, leaving the skin on.
  • Add the slices to the baking sheet with the tomatoes on it, spreading the vegetables out in a single layer.
  • Season with salt and pepper and cook in the oven for 45 minutes.
  • When the vegetables are cooked, cut them into even-sized rounds using a 1 in. (2.5 cm) plain pastry cutter.
  • Spread the stewed onions over the pastry rounds and arrange the vegetables in overlapping rings on top.
  • Make small bouquets with a few sprigs of basil and thyme and place in the center of the ratatouille “galettes.”
  • Serve cold and drizzle with olive oil just before serving.


*Passedat olive oil is available from the le Petit Nice Boutique.
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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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