Ratatouille is a recipe from south of France, and particularly from the city of Nice.


4 medium size zucchini

4 medium size eggplants

4 to 5 pear-shaped tomatoes also called “Italian” because they produce less water while cooking

3 Red peppers

2 purple onions or sweet onions

Rosemary, thyme, salt, white pepper, virgin olive oil

Container that withstands oven temperatures and ideally a cast iron casserole. Preheat the oven to 180 degrees while you prepare the vegetables.


Start by washing the peppers with water and cut them into slices about 3 to 4 cm wide. Then, place them on the oven tray on an aluminum foil and bake at 170 degrees for 20 to 30 minutes. When baked, place them on a plastic bag so you can remove the skin easily.

Wash zucchini and eggplant, peel partially to limit the amount of oil used; cut into pieces of about 4 cm. Fry separately in two frying pans. When the zucchini and the eggplants are brown, pour everything into the cast iron casserole.

Brown the onions and when they are transparent add the tomatoes after removing the seeds. Cook again for 5 to 10 minutes.

Remove the peppers from the plastic bag and add them to the vegetables in the cast iron pan.

Season with salt and pepper and add thyme and rosemary.

Bake without the lid in an oven at 180 degrees for 30 to 40 minutes. Then lower the oven temperature to 150 degrees so that the preparation does not burn. Do not put the lid on or only half of it so the water evaporates properly and the vegetables don’t become too soft and tasteless. Continue cooking for another 1 hour until the mixture is “candied”.

The times are approximate because they depend on the type of oven.

It is even better to prepare the ratatouille the day before and warm it before the meal or even eat it cold.

It is delicious with an omelette and any type of meat or fish.