Provençal Ratatouille a Traditional Recipe
This recipe comes from the kitchen at Remember Provence, an online boutique for handcrafted products from the region. Prepared in an earthenware casserole, this Provençal Ratatouille recipe enhances the flavours of the ingredients. Every family in Provence has their own recipe for ratatouille. Although the ingredients are generally the same, the herbs, cooking time, and methodology might change slightly.
Ratatouille is a healthy, tasty side dish that can accompany grilled meat or fish. It can also be served cold with shaved parmesan cheese and bread in hot weather. Ratatouille is suitable for vegan diets.
What to serve with ratatouille? You can serve it with a slow-roasted lamb shank confit with honey and rosemary. It’s a delight!
What does ratatouille mean? The word “ratatouille” comes from Occitan “ratatolha” (or ratatouio, ratatoulho, retatoulho depending on the place). From the 18th century, the military used the familiar word “rata” to designate a stew of different ingredients of meat, bread, and mixed vegetables.
Provençal Ratatouille Recipe
The traditional ratatouille recipe calls for vegetables to be browned in olive oil in a frying pan, each one separately, without peeling them at all. All the vegetables are cooked with their skins to preserve the maximum taste. Then, they are mixed and confit together in an earthenware casserole.
Equipment
Ingredients
- 2 kg tomatoes the fleshy kind, ripe
- 8 zucchini (courgette)
- 6 eggplants (aubergine) or 4 big ones depending on size
- 2 large red peppers
- 1 green pepper
- 6 garlic cloves
- 1 bunch flat-leaf (Italian) parsley
- 2 bay leaves
- 2 branches thyme
- 1 cup olive oil
- 2 yellow onions
- salt and pepper
Instructions
Preparation of the peppers:
- After seeding the red and green peppers, cut them into thin sections without removing the skin. Blanch them in boiling water for a few minutes to make them more digestible. Remove them from the water when slightly softened. Drain the water over a colander.
- Meanwhile, trim the eggplants into cubes (leave their skin on). First, cut them in the direction of their length, then cut perpendicularly to get dice.
- Peel and crush two garlic cloves.
- Wash and chop the parsley.
- Lightly heat half a cup of olive oil in a skillet. (Preferably a Provençal olive oil!)
- When the pan is hot but not too hot (because the olive oil loses its beneficial qualities if it's burnt), sauté the aubergines with garlic and a large handful of parsley, stirring occasionally.
- Preparation of the tomatoes: Score the bottom of the tomatoes. Dip the tomatoes in boiling water for about 3-5 minutes to make peeling the skin easier.
- Wait until they cool to cut and seed them. You can fry the tomatoes with peppers or separately, still with olive oil and garlic. Stir occasionally.
- Slice the onions.
- In another pan, brown the onions with two tablespoons of olive oil, then add the peppers. After about 10 minutes, or as soon as the peppers have softened, add the tomatoes. Stir often to prevent the vegetables from clinging to the bottom of the pan.
- Remember to check the eggplant. It should brown a little on the flesh side. Remove the eggplant from the heat once it begins to brown.
Preparation of zucchini:
- Cut zucchini into cubes. Prepare two cloves of garlic again, and chop parsley.
- Brown zucchini cubes in a skillet over medium heat in the preheated olive oil. You can use a little less oil than for eggplant.
- Add the pressed garlic and a good handful of chopped parsley. Stir often. Add a spoon of olive oil to the zucchini if necessary.
- When the zucchini is browned, season with salt and pepper.
- Stop cooking already-cooked vegetables, and drain juices. Watch the others, as they must not be crisp.
Bake the ratatouille:
- When all the vegetables are cooked and drained, mix them in a casserole dish.
- Add thyme sprigs and bay leaves.
- Adjust the seasoning according to your taste.
- Cover and simmer in the oven (150ºC or 300ºF) for at least two hours (minimum). Stir occasionally.
- Serve and enjoy!
Notes
Several variants exist: Replace the thyme with basil or add onions, according to taste. Making a homemade ratatouille is not complicated, it's just a bit long, but it's worth it.
Tried this recipe?Let us know how it was!
Other Ratatouille Recipes 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
Rouget stuffed with Ratatouille
This recipe is a three-in-one combination of my mother's ratatouille and tapenade for a delicious stuffed rouget.
Check out this recipe
Ratatouille Tian Estival
This tian is easy to prepare. It can be served hot from the oven or at room temperature. This baked ratatouille casserole is a variation on the traditional Provencal recipe.
Check out this recipe
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4 Comments
I was thinking to actually make that today, “quarantine-ratatouille” and having lived in a tiny farmhouse outside Baumes de Venise from 85-90 your receipt stumbled on by accident during another search, brought me right back to my ancestral home.
There are so many interpretations varying only slightly and this is as perfect an example as any I remember or made myself.
Bonjour Paul, Thank you for reading Perfectly Provence and your comments on this ratatouille recipe from REmeber Provence is a very traditional version using earthenware from Vallauris. Enjoy the recipe.
Best Provençal recipe. Easy to follow and tastes very authentic.
Thank you! Enjoy the wonderful #TastesofProvence. Did you see our new fall menu? If you are interested in receiving our newsletter (2x month) here is the sign-up link.