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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 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
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
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