A Ratatouille Recipe Straight From France

Once upon a time, we traveled to France with the kids and for two weeks enjoyed delicious meals from our friends’ balcony while gazing out over the Mediterranean, sipping rosé. Ratatouille was a part of quite a few of those meals and the taste will forever take me back.

bowl of ratatouille

This is Ellie‘s recipe and since she’s married to a Frenchman, you can bet it’s authentic. This ratatouille was a component in one of the best meals of my life, which I’m proud to say made myself. I promise to post my recipe for the grilled lamb chops that accompanied it soon because we were licking the bones and sucking on the fat, they were that incredible.

ratatouille lamb and potatoes with red wine
That wine was quite delicious too

Back to the ratatouille…

This is a slow simmering recipe that’s worth the wait. Make a day of it and head to the farmers market in the morning to enjoy it with the freshest flavors.

farmers market produce
Yes, I cooked down heirloom tomatoes. I know…

There are plenty of modifications that can be made depending on your tastes, so feel free to play with the size of the dice, the length of the cook time and details of the sauce to make it your own.

The leftovers are even better. I enjoyed mine the next day on some crusty bread with a smear of goat cheese.

How to Make Ratatouille


Note: Quantities are approximate. You should have about equal amounts of zucchini, eggplant and red peppers regardless of how many you actually use.

2 Zucchini, diced
1 Eggplant (or two smaller ones), diced
6-8 Tomatoes
1 tsp sugar
2 Bay Leaves
Couple sprigs Thyme, chopped
Couple sprigs Rosemary, chopped
3 Onions, diced
5 Garlic Cloves, minced
2 Red Peppers, diced
1/2 Cup Red Wine
Olive Oil
Salt and Pepper


Put the diced zucchini and eggplant in a colander in the sink, salt and let sit to release water.

Prep sauce: Cut tomatoes. Heat a drizzle of olive oil in a pan over medium heat. Add tomatoes, sugar, bay leaves, thyme, rosemary, salt and pepper. (You can also purchase canned tomatoes or sauce). Let that cook down, stirring occasionally.

Meanwhile, in a large pan, heat a hefty drizzle of olive oil. Add onions, cook until translucent. Add garlic for the last 30 seconds, then remove both onions and garlic, set aside. Adding more olive oil as needed, cook the red pepper with salt until soft (about 5 min) and remove. Repeat with zucchini and eggplant.

Add all the veggies back to the pan, plus the tomatoes, which should now be cooked down to a nice sauce. Add red wine and simmer for 3 hours.

This is flavorful and delicious meal that’s a great way to enjoy much of summer’s produce.

Enjoy and let me know what you think!

Linking this to the Tasty Tuesday Linkup Party.

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