French Ratatouille


A “traditional” ratatouille recipe, where every vegetable is first cooked separately. A simple recipe to prepare and very delicious!

You can serve your ratatouille with rice, pasta, cereal patties, grilled meat…

I also like to put cold ratatouille leftover on a slice of bread (eventually with some cheese), some basil leaves, and eat it as an open sandwich (you can also close the sandwich in you are going on a hike!).

Bon appétit!

MarieJo’s Ratatouille

Servings 4
Prep Time 30 minutes
Cook Time 1 hour


  • 6 tomatoes medium size
  • 2 bell peppers any colour you like
  • 3 zucchini medium size
  • 2 eggplants medium size
  • 1 red onion
  • rosemary / thyme / oregano
  • olive oil
  • salt
  • pepper


  • Rinse all the vegetables.
  • Chop the onion fairly finely.
  • Fry it in a frying pan over a low heat with a little olive oil. Stir from time to time.
  • Cut the bell peppers into small, thin strips.
  • Add the pepper strips to the onions and cook on a low heat for 10 to 12 minutes, stirring regularly. Once the peppers have melted a little, stop cooking and set aside.
  • Meanwhile, cut the eggplants into small cubes.
  • Fry them in a generous drizzle of olive oil in another pan. Stir also, adding a little more oil if the eggplants stick to the bottom of the pan. Cook them for about 15 minutes, until they become a little melting.
  • Cut the zucchini in half lengthways. Cut each courgette half in half again lengthways. Then chop the zucchini slices fairly finely.
  • Fry the zucchini pieces in another pan in a little olive oil for about 10 minutes, stirring constantly.
  • Finally, cut the tomatoes into small cubes and fry the tomatoes over a low heat in a little olive oil for 8-10 minutes, also stirring.
  • In a pot, pour a little olive oil, and add all the vegetables. Add salt, pepper and herbs. Then simmer for 15 to 20 minutes on a very low heat. It’s ready!


This recipe is inspired by the traditional ratatouille where each vegetable is cooked separately before putting them together to simmer.
Personally, I like them to be slightly “al dente” before simmering and letting them finish cooking. I prefer a slightly crunchy ratatouille to a very “soft” one. 
You can also do it the other way round and cook the vegetables together, but the taste might not be quite the same! 
For a healthier version, you can also pre-cook the vegetables in steam (still separately) or in a little water.
You can use fresh or dried herbs, add garlic, etc. Season as you like to spice up your summer vegetable dish.
Course: Main Course, Side Dish
Cuisine: French

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