Ratatouille is a very popular provincial recipe in France. It is a dish that can be made with all kinds of vegetables.


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  • 1 History of the Ratatouille
  • 2 Characteristics
  • 6 varieties of Ratatouille
  • 8 Source

History of the Ratatouille

The Ratatouille recipe is a recipe originating from French gastronomy. It is a dish based on vegetables: zucchini, aubergines, onion, etc., well cooked in that area. Originally in the south east of France, Provencal area.

It is an ideal dish for vegetarians, consisting of stewing a series of vegetables with baked olive oil. It is as if it were the typical dish of ratatouille here in our Spanish gastronomy. As a flavoring, various herbal mixtures are also used, such as thyme, rosemary, basil, oregano, among others, the so-called Provencal herbs.

It is usually served alone, or accompanied by rice, couscous, but especially with meat and fish. It is a truly nutritious dish, for the benefits that all those vegetables bring to our body, in addition to being a totally low fat dish.


It is a vegetarian dish resulting from stewing vegetables in olive oil that can be cooked all together or separately (purists of the dish say they must be prepared separately and then cooked all together in their final phase). There are recipes in which specific sequences of preparation of vegetables are determined. As a general rule tomatoes, garlic, peppers (poivrons), onions, zucchini (courgettes) and aubergines (aubergine) are always included in variable proportions. In addition, you can add the bulb of the fennel cut, which flavors more to the plate. As a flavoring, various herbal mixtures are also used, such as thyme, rosemary, basil, oregano, among others, the so-called Provencal herbs. Like many vegetable dishes in sauce, it usually acquires better flavor if it is left to rest for a while or if it overheats. The dish can remain in the refrigerator for several days.

It is a frequent dish in the hot summer months in France. It is served alone, accompanied by bread (sometimes croûtons), rice, couscous or potatoes or very often as a garnish for a meat or fish dish. It can be served cold or hot, according to the diner’s taste. Sometimes ratatouille is used as a filling or accompaniment to the French omelette.


  • red pepper, 1 unit
  • zucchini, 1 unit
  • garlic clove, 1 unit
  • ripe tomato, 3 units
  • salt to taste
  • eggplant, 1 unit
  • oil, 1/2 cup
  • onion, 1 unit
  • aromatic herbs, to taste
  • ground pepper, to taste



Wash the eggplant and zucchini, dry them, remove the stems and cut them into 1 cm thick slices. Wash the pepper, remove the seeds and cut it into strips. Peel and crush the garlic in the mortar. Peel and cut the onion into thin strips. Wash the tomatoes, peel and chop them. Put the eggplant, zucchini, bell pepper, onion, garlic and tomatoes in a saucepan. Cover with the oil and season to taste. Add the herbs, 1 cup of water, cover and cook over very low heat for 1.1 / 2 hours, until the vegetables are very soft. Serve hot or cold, garnished with olives and anchovies.


  • Calories: LOW
  • Concept: VEGETABLES
  • Cost: LOW
  • Difficulty: LOW
  • Origin: FRANCE
  • Time: 1 hour 45 minutes
  • Type: FIRST


Ratatouille varieties

  • Ratatouille with Meat
  • Ratatouille with Cheese
  • Ratatouille with Pumpkin
  • Ratatouille with Vegetables
  • Ratatouille with Potatoes
  • Ratatouille with Chicken


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