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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 hr
Cook Time 2 hrs
Total Time 3 hrs
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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