Ratatouille 🍆🍅🫑

Ratatouille is a warm and rustic vegetable stew from Provence in southern France. It highlights the abundance of Mediterranean produce, combining eggplant, zucchini, tomatoes, and peppers into a colorful and fragrant dish. Known both as a humble peasant meal and a refined culinary specialty, Ratatouille embodies French countryside cooking with flavors that are hearty, fresh, and deeply satisfying.

Ingredients 🛒

  • 1 medium eggplant, diced
  • 2 zucchinis, sliced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 large onion, chopped
  • 4 ripe tomatoes, chopped (or 1 can of diced tomatoes)
  • 3 cloves garlic, minced
  • 4 tablespoons extra virgin olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • Fresh basil, for garnish
  • Salt and freshly ground black pepper, to taste

Preparation 👩‍🍳

  1. Heat olive oil in a large pan over medium heat.
  2. Add onions and garlic, sauté until softened and fragrant.
  3. Stir in the eggplant, zucchini, and peppers. Cook until slightly tender.
  4. Add the tomatoes, thyme, oregano, and bay leaf. Mix well.
  5. Reduce the heat and let the stew simmer gently for 30 to 40 minutes, stirring occasionally until the vegetables are tender and the flavors have blended.
  6. Season with salt and pepper to taste. Remove the bay leaf before serving.

Serving Suggestions 🍽️

  • Serve Ratatouille hot as a main dish with fresh crusty bread or rice.
  • It also pairs beautifully as a side with grilled fish, roasted chicken, or lamb.
  • For a refined presentation, layer thin slices of vegetables in a baking dish with olive oil and herbs, then roast for a baked version.
  • Garnish with fresh basil leaves for an aromatic finish.

Ratatouille’s Provençal Origins 🇫🇷

Ratatouille comes from the Provence region in the south of France, a land known for its sun-soaked fields and Mediterranean flavors. The term itself is derived from the French verb touiller, meaning “to stir,” which reflects its rustic cooking method of slowly simmering vegetables together. Once considered simple peasant food made from seasonal harvests, Ratatouille has since gained international recognition as a cherished symbol of Provençal cuisine. Its emphasis on fresh produce, aromatic herbs, and slow cooking showcases the essence of French country cooking at its best.

Image by Stijn Nieuwendijk.