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Authentic Ratatouille Recipe
Provence, France
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We strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
One of the most famous French dishes in the world, ratatouille, is a humble vegetable stew hailing from the French region of Provence. The word touiller means "to toss" in French, and to make this dish, you must do just that — eggplants, zucchini, peppers, tomatoes, and other vegetables are tossed together and cooked into a vibrant dish. It can be enjoyed in a myriad of different ways, whether hot as a side dish or cold as a topping for sandwiches or buckwheat crêpes. Since the vegetables used in this recipe are all exceptionally flavorful, ratatouille is usually seasoned only with sea salt, olive oil, and cracked pepper. Of course, you can make it to taste by changing the ratio of vegetables or reducing the amount of onions and garlic in the recipe, so feel free to use any ratatouille recipe as more of a guideline than a rigid set of rules.
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Cooking tips
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preparation and cooking method
According to chef Joel Robuchon, "the secret of a good ratatouille is to cook the vegetables separately so each will taste truly of itself." This will enhance the flavor and texture of the stew, but if you would like to cut the cooking time, you can omit this step, making sure to at least sauté the onions and garlic before adding the rest of the vegetables. -
eggplants and zucchini
Zucchini and yellow squash should be firm and ripe. Zucchini with the diameter of a champagne flute is ideal; these can just be quartered lengthwise and chopped into bite-size pieces. Eggplant should also be slender and firm, with tender, shiny skin without any blemishes. If you cannot manage to find vine-ripe summer tomatoes, use good quality canned whole peeled plum tomatoes. Just dice them and ... Read more -
herbs and seasoning
Great quality olive oil and garlic are a must. Always use freshly ground black pepper. Additionally, you can use Provence herbs such as thyme and basil. Alternatively, feel free to experiment and add a pinch of saffron or marjoram. -
tomatoes
Recipes will often call for peeled tomatoes, and some even instruct you to deseed them to remove unnecessary liquid. To peel the tomatoes, you just need to blanch them shortly in boiling water, then transfer them to an ice-water bath, and you can peel away. Also, to help the peel come off easier, core the tomatoes and make a shallow X in the bottom before placing them in boiling water. -
serving
Ratatouille can be served with roasted meat, fish, or even eggs. It can also be served cold as an hors d’oeuvre. Try chilling the ratatouille overnight. Then, the next day, add a splash of vinegar to add some brightness to the flavor and serve in sandwiches, buckwheat crepes, or on a piece of toasted bread.
Recipe variations
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Classic Ratatouille
Ready in 1h 25minInspired by the traditional ratatouille, this recipe combines ripe summer vegetables to create this incredibly flavorful dish that nowadays is considered the classic way of preparing it. However, unlike traditional ratatouille, here, the vegetables are sliced thinly and arranged concentrically from the outside to the inside of the dish. Additionally, the vegetable slices should overlap and be alternating. Although it can be a meal of its own, this ratatouille is best served with roasted or grilled chicken and a warm piece of baguette.
Classic Ratatouille
PREP 40min
COOK 45min
READY IN 1h 25min
Inspired by the traditional ratatouille, this recipe combines ripe summer vegetables to create this incredibly flavorful dish that nowadays is considered the classic way of preparing it. However, unlike traditional ratatouille, here, the vegetables are sliced thinly and arranged concentrically from the outside to the inside of the dish. Additionally, the vegetable slices should overlap and be alternating. Although it can be a meal of its own, this ratatouille is best served with roasted or grilled chicken and a warm piece of baguette.
Ingredients
Classic Ratatouille
1 large onion, finely chopped
2 garlic cloves, thinly sliced
1 cup (240g) tomato purée (not concentrate)
¼ tsp oregano
¼ tsp crushed red pepper flakes
2 tbsp extra vergin olive oil
1 small eggplant
1 zucchini
1 yellow squash
1 long red bell pepper
few sprigs fresh thyme
black pepper, freshly ground, to taste
salt, to taste
Preparation
1
Classic Ratatouille
Step 1/6
Preheat the oven to 350°F (180°C).
Step 2/6
Cover the bottom of a cast-iron baking dish with tomato purée. Add garlic, onion, oregano, crushed red pepper flakes, and a tablespoon of olive oil. Season with salt and pepper.
Step 3/6
Clean and prepare the vegetables, cutting the top and bottom of the eggplant and zucchini. Trim the top of the pepper and remove the seeds and the membranes. Slice all the vegetables very thinly with a knife or use a mandolin.
Step 4/6
Arrange the vegetable slices concentrically from the outer edge to the inside of the baking dish, overlapping slightly and alternating vegetables. Brush the remaining olive oil over the vegetables and season generously with salt and pepper. Sprinkle the fresh thyme over the dish, and cover with parchment paper.
Step 5/6
Bake for about 45 minutes until the vegetables are cooked but not browned and the tomato sauce is bubbling up around the edges.
Step 6/6
Serve with either some crusty baguette, polenta, or couscous, topped with a piece of goat cheese.
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