Ratatouille: the recipe for a typically French accompaniment

  • Courgette
    300 grams
    • 17 kcal

  • Aubergine
    300 grams
    • 25 kcal

  • copper-colored round tomatoes

  • Red bell pepper
    • 15 kcal

  • Dried Provence herbs
    2 tbsp

  • fresh thyme and oregano

    to taste
  • Extra virgin olive oil
    to taste
    • 0 kcal

  • salt
    to taste
    • 21 kcal

  • pepper

    to taste
    • 79 kcal

Calories refer to 100 grams of product

The Ratatouille it’s a side typical of Provencal cuisine, in particular from the city of Nice, where it is called Ratatouille. The name evokes the gesture of stirring the vegetables, which derives from the French stir and Occitan ratatolha. It is prepared with typical summer vegetables which, when cut into slices, are carefully placed in a saucepan, flavored with aromatic herbs and finally simmer over low heat for a few minutes, keeping them so colored And crisp. A quick and easy preparation, which you can also enrich with onions and potatoes, perfect to accompany any second meat dish Where Grilled fish. You can also serve them on slices of toast, accompanied by a soft cheese, for a aperitif tasty or a quick snack. Find out how to do it by following our recipe step by step.

How to make ratatouille


Wash the eggplant, dry it and cut it into slices about 3 mm thick (1).


Wash the zucchini and slice it; Peel the pepper, removing the seeds and inner white ribs, and cut into layers (2).


Transfer the vegetables to a bowl and season with a drizzle of oil, dried Provence herbs and a pinch of salt and pepper (3).


Wash the tomato and also cut it into slices (4).


Arrange the vegetables in a dish 24 cm in diameter, alternating them and arranging them in an orderly manner (5).


Sprinkle with another drizzle of oil then pour in about 30 ml of water (6).


Cover with a lid (7) and cook for about 20 minutes, over low heat: the vegetables should remain slightly crunchy.


Once cooked, flavor with fresh thyme and oregano and serve (8).


Ratatouille is even tastier if you let it sit for several hours: the advice is to eat it the next day, accompanied by a second course of meat or fish, and a few slices of lightly toasted homemade bread.

If you want, you can also add some yellow zucchini, with a particularly sweet taste, and the onion, red or white, always cut into slices.

If you liked this recipe, also try the caponata, a specialty typically Sicilian.


Ratatouille can be stored in the refrigerator, in a special airtight container, to 2-3 days. Freezing is not recommended.