France – Provencal Ratatouille: A Classic French Vegetable Stew


Ratatouille is a traditional French dish that originated in the Provence region of southern France. It is a hearty, vegetable-based stew that is typically made with a combination of eggplant, bell peppers, zucchini, tomatoes, onions, and garlic. The dish is often served as a side dish, but can also be served as a main course.

One of the best things about ratatouille is its versatility. It can be served hot or cold, and can be enjoyed on its own or as a topping for pasta, rice, or bread. It's also a great dish for meal prepping as it can be made in advance and can be stored in the refrigerator for up to a week.

Ratatouille is a vegan dish and is considered healthy as it is packed with a variety of vitamins and minerals from the vegetables. Additionally, the dish is relatively easy to make and does not require any special ingredients or techniques. Whether you're a seasoned chef or a beginner cook, you can easily make a delicious ratatouille at home.




1 eggplant, diced

2 bell peppers, diced

1 zucchini, diced

2 tomatoes, diced

1 onion, diced

2 cloves of garlic, minced

2 tbsp olive oil

Salt and pepper to taste

Fresh herbs such as thyme, rosemary or basil (optional)



Preheat your oven to 375°F (190°C).

In a large baking dish, combine the eggplant, bell peppers, zucchini, tomatoes, onion, garlic, olive oil, salt, pepper, and herbs if using. Toss to combine.

Bake in preheated oven for 45-50 minutes, or until the vegetables are tender and lightly browned. Stir the vegetables every 15 minutes or so to ensure even cooking.

Remove from the oven and let cool for a few minutes before serving.

Alternatively, you can make ratatouille on the stovetop:


Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.

Add the bell pepper, eggplant, and zucchini to the skillet and continue to sauté until they are tender, about 10 minutes.

Add the tomatoes and stir well. Season with salt, pepper and herbs if desired.

Reduce the heat to low and let the ratatouille simmer for 20-30 minutes, or until the vegetables are very tender and the sauce has thickened.

Remove from the heat and let cool for a few minutes before serving.

Serve ratatouille warm or cold, and enjoy it as a side dish, main course, or topping for pasta, rice, or bread.

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