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Ratatouille

Name: Ratatouille
Total time: 45 min
Yield: Serves 2
Cuisine: France
Ingredients: 1 Eggplant; 1 Zucchini; 1/2 each Bell pepper; 1 Onion; 1 can Canned tomatoes; 1 clove Garlic; 4 tbsp Olive oil; To taste Thyme; To taste Bay leaf

Side Dish

⏱ 45 min

👥 Serves 2

Difficulty ⭐

Eggplant, zucchini, and bell pepper simmered slowly — a summer vegetable dish born in Provence, southern France.

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📖 The Story Behind This Dish

A vegetable stew born around Nice in Provence, in southeastern France. "Ratatouille" is believed to derive from a southern French dialect word meaning "to stir." Made generously with summer vegetables, the authentic method sautés each vegetable separately before combining and simmering. Delicious warm or cold, it's a beloved home cooking staple.

🌆 Where it's eaten: A Provençal summer, a big pot prepared for the family lunch using vegetables picked fresh from the garden — a dish that savors the gift of the sun.

🥕 Ingredients (serves 2)

Eggplant 1
Zucchini 1
Bell pepper 1/2 each
Onion 1
Canned tomatoes 1 can
Garlic 1 clove
Olive oil 4 tbsp
Thyme To taste
Bay leaf To taste

👩‍🍳 Instructions

Cut the eggplant, zucchini, bell pepper, and onion all into 1.5cm cubes.
Heat olive oil in a pan and sauté the eggplant on its own, then remove. Do the same separately for the zucchini and bell pepper.
In the same pan, sauté the onion and garlic; once translucent, add the canned tomatoes.
Return all the sautéed vegetables to the pan.
Add thyme and bay leaf, cover, and simmer over low heat for about 20 minutes.
Season with salt and pepper to finish. Delicious served chilled too.

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