search saves

Classic French Ratatouille

Classic French Ratatouille created by Caroline Cooks

A good veggie filling for an omelette or a rustic tart; can be served either warm or cold. This recipe makes alot, so you may want to halve it, -or-, freeze it in portions. From 'Modern French Classics' by Camille Le Foll.

Ready In:
2hrs 20mins
Serves:
Units:

ingredients

directions

  • Rinse and dice the aubergines (eggplants). Place in a colander, sprinkle with salt. After 1 hour, rinse under running water and blot dry with paper towels.
  • Peel and thinly slice the onions and garlic (remove the growing tip from the garlic). and fry lightly in olive oil, in a deep cooking pan, over medium heat. After a few minutes, add the diced aubergines.
  • Rinse the peppers, remove the seeds and membrane and cut into fine strips. Add to the pan when the onions and aubergines are nicely browned. Add the thyme and rosemary sprigs, and season with salt and pepper.
  • Peel the tomatoes and remove the seeds (I omit this step). Chop roughly.
  • Rinse but do not peel the courgettes (zucchini) and cut into evenly sized pieces. Add the tomatoes and courgettes about 20 minutes after the seasoning, stir the contents of the pan and continue cooking until the vegetables have released their juices and begin to break down.
  • Remove the herbs and adjust the seasoning before serving.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@BecR2400
Contributor
@BecR2400
Contributor
"A good veggie filling for an omelette or a rustic tart; can be served either warm or cold. This recipe makes alot, so you may want to halve it, -or-, freeze it in portions. From 'Modern French Classics' by Camille Le Foll."
icons / sparkles / sparkles

JOIN THE CONVERSATION

icons / sparkles / sparkles
icons / camera
upload
icons / star / star-outline
review
icons / write-a-review
tweak
icons / question
ask
all
reviews
tweaks
q&a
sort by: icons / navigate / navigate-down
  1. jonhalkyon
    By the end of the cooking, the eggplant had turned to mush, while the squash/zucchini was still a bit crisp. Cooking the dish more would've made the eggplant soupy; cooking it less would've made the squash too uncooked. I realize many prefer a more mushy ratatouille, but the disparity of doneness here between ingredients prevented that textural harmony that makes ratatouille such a great dish. Still, tasted fine.
    Reply
  2. SamiBTX
    Absolutely great & delightfully French! I cut the recipe in half & it still made alot, so I caution you if you choose to make the whole thing you'll have a ton to eat off of. ;-)
    Reply
  3. Caroline Cooks
    This recipe was a delight---to make as well as to eat. Very subtle flavors of herbs; flavorful blend of veggies--added to the skillet in perfect order and cooked to perfection. NO changes to suggest! :-) Loved it! BTW, I didn't seed the tomatoes, either. LOL
    Reply
  4. Caroline Cooks
    Classic French Ratatouille Created by Caroline Cooks
    Reply
  5. BecR2400
    A good veggie filling for an omelette or a rustic tart; can be served either warm or cold. This recipe makes alot, so you may want to halve it, -or-, freeze it in portions. From 'Modern French Classics' by Camille Le Foll.
Advertisement