Ratatouille traditionnelle, légumes provençaux


Course: Side dish
Cuisine: French, Mediteranean
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Servings: 8
Pan fry vegetables in olive oil, separately or together. Add tomato sauce and continue cooking, stirring occasionally.
Print Recipe


  • 3 eggplant
  • 5 zucchini
  • 3 red bell pepper
  • 8 big ripe tomatoe or 800 gr caned tomato pulp
  • 3 onion
  • 4 cloves garlic
  • herbes de Provence or a blend of thyme, rosemary
  • 2 bay leaves
  • salt and pepper
  • olive oil


Prepare ingredients

  • Rince and cut all vegetables into cubes or strips.
  • Mince garlic and onion.

1 traditionnal method

  • Heat olive oil in 3 different pans or in a skillet one time after the other. Fry in each 1/3rd of onion and garlic with one of the 3 vegetable: zucchini, then eggplant, then red bell pepper. Season with salt, pepper and herbes de Provence.
  • When vegetables are soft, pour into a large pan.

2 quick method

  • Pour olive oil in a large pan. Fry onion and garlic for a few minutes.
  • Then add bell pepper, fry for 5-10 more minutes, stirring occasionally.
  • Season with herbes de Provence, salt and pepper.
  • Then add zucchini, fry again for 5-10 minutes, stirring occasionally. Add more olive oil if necessary.
  • Finally add eggplant and fry again. Same thing adding olive oil if necessary and stirring occasionally.

Then let it cook slowly

  • Finally add cubed tomatoes or tomato pulp and bay leaves.
  • Cook for 20 min to 1 hour at medium-low heat. Adjust seasoning if necessary.