My BEST Ratatouille Recipe

What is Ratatouille?

I’m sure when you hear the word Ratatouille, you think about the movie, haha, that’s funny. The film comes from this dish. Ratatouille is a vegetable dish. 

Where is come from?

A Provencal dish par excellence, Ratatouille celebrates the vegetables and colors of the South. Long little appreciated by our ancestors, it is now trendy throughout France, even earning it an eponymous animated film. Discover the recipe and the history of this delicacy with sweet Mediterranean flavors.

As an authentic Mediterranean dish, today’s Ratatouille is a stew simmered with sunny vegetables and olive oil. Tomatoes, zucchini, eggplant, peppers, onions, and garlic make up the recipe. It takes its name from the Occitan word “ratatolha” designating a vegetable stew.

Eggplant is a traveling vegetable that comes to us from India and only appeared here in the 16th century when it was considered a poisonous ornamental plant.

The tomato comes to us from pre-Columbian America, originating in Mexico, brought back to Europe in the 16th century. 

#The tomato, which was then the size of one of our current cherry tomatoes, only slowly spread in our country: it only arrived in Paris under the Marseillais volunteers’ Revolution (with the Marseillaise). It will cook it under the royal palace’s arcades in the directory’s famous restaurant, the “Provencal Brothers.” At the time of Brillat Savarin, it was still only used to color sauces red under the Restoration.

#Zucchini is also of American origin. Only among the cucurbits, melons and cucumbers came from the Old World. We only used squash for a long time. Zucchini are squash picked before maturity: the first meaning of the word dates from 1929.

#Peppers are also a sweet pepper of American origin. Peppers, along with corn, squash, and beans, were a staple of Native American diets. All chili peppers are native to the New World, and they spread like wildfire (with explosive taste) all over the land, already cultivated in India around 1560. Pepper is the same plant as chili, selected for extinction the burning character due to the capsaicin. Peppers have spread to our tables more slowly than peppers. It is customary to mix red and green peppers to color the Ratatouille.

Chili isn’t on the ingredient list for Ratatouille, but I love spicy Ratatouille, so why not add hot pepper, or if you don’t have one, use Tabasco?

What wine drink with a Ratatouille? 

For the ratatouille, we, therefore, offer you a “Côtes de Provence” it’s a rosé or a Bandol made from syrah or grenache.  Fruity notes and a fresh mouthfeel will make Ratatouille appear in its best light.

What meat with a Ratatouille?

To be honest, the Ratatouille marined me with everything for me. Chicken, salmon, steak. Because it is a vegetable dish, you can add what you want next to it, and it will still be flavorful. 

I made a Ratatouille for my customers last time, and they were so happy to try this new flavor. To give you an idea I cooked with tomato meatball and rice on the side. 

My BEST Ratatouille Recipe

Recipe by MayeliceCourse: classic, Cooking beginners, French Recipes, Heatlhy, Summer recipesCuisine: FrenchDifficulty: Easy


Prep time


Cooking time






  • 1 zucchini

  • 2 eggplants

  • 5 tomatoes

  • 2 of red and yellow peppers

  • 1 onion

  • 2 cloves garlic

  • 3tbs olive oil

  • Five basil leaves

  • One bouquet garni with thyme, bay leaf, flat-leaf parsley

  • Salt & pepper


  • Start by peeling the onions and peeling the peppers.
  • Remove the tomatoes’ skin by boiling them for a few seconds, then hollow them out.
  • Then, cut all the vegetables into brunoise and brown them one by one, separately, in a well-oiled pan except for the tomatoes.
  • Once finished, drain the golden vegetables before pouring them into a casserole dish with the tomatoes.
  • Season everything with salt, pepper, bouquet garni, and garlic. Simmer everything for about forty minutes on low heat.
  • Finish by adding the chopped basil leaves


  • Ratatouille can be eaten both cold and hot, and most of the time from March to October to respect the vegetables’ seasonality.

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