How to Make Traditional Ratatouille – A Healthy and Delicious French Classic.
A Provençal Classic Loved in Every Form
Ratatouille is one of those dishes that embodies the heart of Provençal cuisine—simple, rustic, and bursting with fresh Provençal and Mediterranean flavors. It was a summer favorite on our Provençal menu in Cannes, always in demand for its vibrant colors, simplicity, bold flavors and rich, herb-infused taste.
While many modern versions stew everything together, traditional French chefs prefer cooking each vegetable separately before combining them. This method preserves texture, enhances flavor, and prevents excess moisture. Whether you slow-cook it the traditional way or try the elegant baked version (Confit Byaldi), this Ratatouille will transport you straight to the South of France.
Ratatouille is incredibly versatile—it can be prepared in two equally delicious ways:
✔ Stewed – The traditional Provençal way, where each vegetable is gently simmered, allowing the flavors to meld beautifully.
✔ Baked – A visually stunning version, inspired by the famous confit Byaldi, where thinly sliced vegetables are layered and roasted to perfection.
No matter how you prepare it, Ratatouille is a must-try dish that brings the flavors of the South of France to your table.
What is Ratatouille?
Ratatouille originates from Nice, in the heart of Provence, and is one of France’s most celebrated vegetable dishes. The key to an authentic Ratatouille lies in fresh, sun-ripened vegetables, aromatic herbs, and good olive oil.
Traditionally, each vegetable is sautéed separately before being combined and slowly stewed, preserving their texture while enhancing the depth of flavor. However, in the modern version, baking the dish brings a whole new level of elegance and makes for a beautiful presentation.
So whether you choose to stew it in a pot or bake it in the oven, Ratatouille is always a celebration of Provençal flavors.
Authentic Stewed Ratatouille Recipe (French Provençal Method)
Serves: 4–6
Prep Time: 15 minutes
Cooking Time: 45–50 minutes
Ingredients:
1 large eggplant, cut into cubes
1 zucchini, sliced
1 red bell pepper, diced
1 yellow bell pepper, diced
4 ripe tomatoes, chopped (or 1 can of crushed tomatoes)
1 medium onion, finely chopped
3 cloves garlic, minced
3 tbsp extra virgin olive oil
1 tsp herbes de Provence (or thyme, rosemary, and oregano)
Salt & freshly ground black black pepper to taste
1 bay leaf
Fresh basil for garnish
Preparation: (French Chef’s Method):
✔ Step 1: Cook the Eggplant Separately
Heat 1 tbsp olive oil in a large pan over medium heat. Add the eggplant and sauté until golden brown and tender. Remove and set aside.
✔ Step 2: Cook the Zucchini
In the same pan, add another 1 tbsp olive oil and sauté the zucchini until lightly golden. Remove and set aside.
✔ Step 3: Sauté the Bell Peppers
Add the remaining olive oil, then cook the bell peppers for about 5 minutes, until soft. Remove and set aside.
✔ Step 4: Make the Tomato Sauce
In the same pan, cook the onion and garlic until fragrant. Add the chopped tomatoes, herbes de Provence, bay leaf, salt, and pepper. Let simmer for 10 minutes until it thickens.
✔ Step 5: Combine & Simmer
Return all the vegetables to the pot, stir gently, and let simmer uncovered for 20–30 minutes, stirring occasionally. The flavors will meld together while still maintaining each vegetable’s texture.
✔ Step 6: Serve & Enjoy
Remove the bay leaf and garnish with fresh basil. Serve warm or at room temperature with crusty bread, grilled fish, or roasted chicken.
Baked Ratatouille (Confit Byaldi Version)
If you prefer a baked version, try this elegant oven-roasted Ratatouille. Instead of dicing the vegetables, thinly slice them and layer them over a base of tomato sauce.
How to Make Baked Ratatouille:
1️⃣ Follow Step 4 to make the tomato sauce and spread it evenly in a baking dish.
2️⃣ Arrange thin slices of eggplant, zucchini, bell pepper, and tomatoes in overlapping rows or a spiral pattern.
3️⃣ Drizzle with olive oil, season with herbes de Provence, and cover with parchment paper.
4️⃣ Bake at 180°C (350°F) for 45–50 minutes, uncovering for the last 15 minutes.
📌 Tip: Baked Ratatouille pairs beautifully with goat cheese, fresh basil, or a drizzle of balsamic glaze.
Why This Ratatouille is the Best
✔ Authentic French Method – Preserves texture and enhances flavor.
✔ Naturally Vegan & Gluten-Free – A healthy, plant-based Mediterranean dish.
✔ Two Ways to Enjoy – Traditional stewed Ratatouille or elegant baked Ratatouille.
✔ Perfect for Summer – Light, fresh, and full of sun-ripened vegetables.
What to Serve with Ratatouille?
🍷 Wine pairing: A dry Provençal rosé or light-bodied red like Côtes du Rhône.
🥖 Best accompaniments: Crusty baguette, quinoa, polenta, or rice.
🐟 Pairs well with: Grilled fish, roasted chicken, or lamb chops.
Bringing Provence to Your Kitchen
Whether you stew it like a Provençal chef or bake it for a refined presentation, Ratatouille is a timeless dish that belongs in every home cook’s repertoire. This was one of the most popular dishes on our Provençal summer menu in Cannes, and I hope you love it as much as our guests did.
📌 Try the recipe and let me know how it turns out!
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How to Make Ratatouille – The Baked Version
Serves: 4–6
Prep Time: 15 minutes
Cooking Time:
Stewed Ratatouille: 40–50 minutes
Baked Ratatouille: 45–50 minutes
Total time: 1 hour (depending on cooking method)
Ingredients:
1 large eggplant, thinly sliced
1 zucchini, thinly sliced
1 red bell pepper, thinly sliced
4 ripe tomatoes, thinly sliced
2 tbsp extra virgin olive oil
1 tsp herbes de Provence (or thyme, rosemary, and oregano)
2 cloves garlic, minced
Salt & freshly ground black pepper to taste
Fresh basil for garnish
For the Sauce:
1 can crushed tomatoes
1 small onion, finely chopped
2 tbsp extra virgin olive oil
2 cloves garlic, minced
1 tsp herbes de Provence
Preparation:
1. Prepare the sauce: In a pan, heat olive oil and sauté the onions and garlic. Add the crushed tomatoes, herbes de Provence, salt, and pepper. Let it simmer for 10 minutes, then spread the sauce evenly at the bottom of a baking dish.
2. Arrange the vegetables: Layer the sliced eggplant, zucchini, squash, bell peppers, and tomatoes in an overlapping pattern, forming a spiral.
3. Season & bake: Drizzle with olive oil, sprinkle with herbes de Provence, and cover with parchment paper. Bake at 180°C /350°F/160° Fan for 45 minutes, uncovering for the last 15 minutes to slightly crisp the top.
4. Serve & enjoy: Garnish with fresh basil and serve warm or at room temperature.
Stewed Ratatouille – The Traditional Provençal Method
Prefer the classic stewed version? Simply chop the vegetables into bite-sized pieces, sauté each separately, then combine and simmer gently for 30–40 minutes with olive oil, garlic, and herbs. The result? A comforting, rustic dish that pairs beautifully with grilled fish, roasted chicken, or fresh baguette.
Why You’ll Love Ratatouille
✔ Authentic Taste of Provence – Brings the flavors of the French Riviera to your table.
✔ Healthy & Light – Packed with fiber, vitamins, and antioxidants.
✔ Two Ways to Enjoy – Choose between a stewed or baked version.
✔ Versatile – Serve as a main dish, side, or even on toasted bread.
What to Serve with Ratatouille
🍷 Wine pairing: A crisp Provençal rosé or a light-bodied red like Côtes du Rhône complements the flavors beautifully.
🥖 Best accompaniments: Crusty baguette, fluffy couscous, or creamy polenta.
🐟 Pair with: Grilled fish, roasted chicken, or lamb chops for a Mediterranean feast.