ArtsAutosBooksBusinessEducationEntertainmentFamilyFashionFoodGamesGenderHealthHolidaysHomeHubPagesPersonal FinancePetsPoliticsReligionSportsTechnologyTravel

Three-Pepper Ratatouille Recipe: For a Classic Taste of Provence

Updated on November 19, 2012
5 stars from 1 rating of Ratatouille
Serving dish of ratatouille on the steps of an old stone sheperd's cabin in Provence
Serving dish of ratatouille on the steps of an old stone sheperd's cabin in Provence | Source

Provençal cuisine par excellence

Ratatouille--the dish, not the rodent--is a classic of proven├žal cuisine. It's a favorite with vegetarians and dieters because there's nothing in it but vegetables, yet it has somehow escaped the stigma of most vegetable dishes. I mean, even my husband likes it!

Not surprisingly, given the ingredients, the dish originated in Nice near the Italian border, but it has come to be associated with all of Provence. It's reputation reaches far beyond, even as far as Hollywood as its animated namesake attests!

It certainly became a favorite of mine when I moved to France, not just because it's incredibly tasty, but because it epitomizes the taste of Provence, an area I always see as the perfect compromise between the life I knew growing up in San Diego and my adult life spent in Paris.

The recipe is simple to start with, and I've worked out a routine for making it that allows me to throw the vegetables into the pot in an order that ensures the densest are cooked enough and the softest don't mush. Then I can just leave it while I do other things, checking on it occasionally. Try it and see if it works for you!

Cook Time

Prep time: 30 min
Cook time: 1 hour 30 min
Ready in: 2 hours
Yields: 8 side dish servings

Different schools of ratatouille

All ratatouilles are not created equal. It seems that everyone who makes it has their own method. As with life outside ratatouille, some methods more effective than others. Below is a sample of the diversity:

  • Some people salt the eggplant to make it less astringent, wiping off the salt before using
  • Some people like to dice the vegetables finely and cook them into an almost homogenous mush.
  • Some like to cover the pan so the liquid doesn't cook off, arriving at an almost soup-like consistency.
  • Some throw all of the vegetables into the pan at once and cook them all together while others cook in layers.
  • Julia Child even recommended roasting some of the vegetables first and I'm sure it's delicious, though I must say in all my years here I've never seen a French person do this.

My School of Ratatouille

I therefore think I owe it to readers to state my philosophy of ratatouille outright:

  • I am for cutting vegetables into bite-sized pieces that will cook down somewhat.
  • I don't prone cooking them in seperate batches or layering them...
  • ...but I do suggest throwing the vegetables into the pan as you cut them, in the order of hardiest to most at risk of mushiness.
  • That means starting with eggplant, which I don't salt beforehand (I used to, but frankly I don't notice a difference in this dish).
  • I leave the pot uncovered so the juices evaporate and the vegetables have a chance to "caramelize" somewhat.
  • I cook over medium-low heat for a fair amount of time for the same reason, but I don't cook them to death. The pieces are still recognizable and have some bite.

Click thumbnail to view full-size
Vegetables straight from the farmer's marketStart with vegetables that take longest to cookAdd tomatoes lastA dish of sunshine!
Vegetables straight from the farmer's market
Vegetables straight from the farmer's market | Source
Start with vegetables that take longest to cook
Start with vegetables that take longest to cook | Source
Add tomatoes last
Add tomatoes last | Source
Source
A dish of sunshine!
A dish of sunshine! | Source

Feeding a crowd

I've worked this recipe out to make a smaller big batch than most but it will still feed eight as a side, which is part of what makes it so wonderful! It's also a versatile dish that's just as good served cold on a hot summer day as a side with barbecue or simply with goat cheese for a luncheon as it is served hot with meat and potatoes when evening temperatures start to drop. It's easy to double the recipe and it freezes well, so don't worry about having any leftovers, you'll be glad to have them!

A word on tomatoes

I make ratatouille all year long, but especially when I'm on vacation in Provence, where tomatoes that have ripened on the vine are more readily available and especially, much tastier than the insipid hydroponic imposters from Holland that we tend to get in Paris.

That said, when a longing for the sunshine of the South of France overtakes me, I'll make do with whatever tomatoes I can get my hands on.

Try to use Roman tomatoes if you can. They're very fleshy and even when ripe hold up well under long cooking conditions and assault from the firmer vegetables you'll be constantly mixing them up with!

If you're really into tomato varieties, you might also enjoy a simple heirloom tomato salad.

Hold the salt

Cooked vegetables are pretty salty on their own. I don't add salt until the dish is done, and even then I usually leave it up to my guests to salt ratatouille.

Have your own recipes you'd like to share?

Sign up for HubPages to write and share your own recipes and other topics easily online. It's not just about the dough (the green stuff or Pillsbury, take your pick); there is there a lively supportive community that makes it a barrel of fun (or pickels, take your pick) and it's free (of cost or free-range, take your pick).

Ingredients

  • 1 eggplant
  • 4 onions
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 green bell pepper
  • 2 medium zucchini
  • 8 roman tomatoes
  • 2 large cloves garlic, or more to taste
  • 1 teaspoon herbes de provence
  • A few tablespoons olive oil
  • A pot that will hold it all!

Instructions

  1. Chop eggplant (see sidebar) and onions into bite-sized chunks and start to fry in olive oil over medium low heat. Careful not to brown at each of these steps...
  2. Chop bell peppers into bite-sized pieces and stir into the pan with the eggplant and onions.
  3. Chop zucchini into bite-sized pieces and stir into the pan with previous vegetables.
  4. Chop garlic finely and stir into rest.
  5. Chop tomatoes into bite-sized pieces and stir in last along with the herbs.
  6. Cook over medium low heat about 1 1/2 hours and up to three, according to taste.

Comments

    0 of 8192 characters used
    Post Comment

    • Letitialicious profile imageAUTHOR

      Letitialicious 

      5 years ago from Paris via San Diego

      @Vanderleelie, how lucky you are to have that late summer garden produce piling up. Sounds heavenly. I can just picture it and am tickled to think it will go into a ratatouille in New Brunswick tonight. Bon appetit!

      @Vespawoolf, funny indeed! :-)

    • vespawoolf profile image

      vespawoolf 

      5 years ago from Peru, South America

      I would've liked to have seen their faces! Sometimes variations are delicious, too, but there's nothing like the authentic recipe and especially when it comes to ratatouille!

    • profile image

      Vanderleelie 

      5 years ago

      I'm going to make this tonight, to use up some of the late summer garden produce that is piling up on my harvest table. Your photos and recipe have certainly inspired me!

    • Letitialicious profile imageAUTHOR

      Letitialicious 

      5 years ago from Paris via San Diego

      Hi Vespawoolf, thanks so much for following me over here from LetitiaFT. The story of your friend putting potatoes in her ratatouille made me laugh. I remember when I first met French husband but we were still living in San Diego. He had a French friend come over for dinner and I thought I'd surprise both of them with a French dish. I made ratatouille but added mushrooms. You should have seen the expression on their faces when they saw the mushrooms! A riot!

    • Letitialicious profile imageAUTHOR

      Letitialicious 

      5 years ago from Paris via San Diego

      Hello Ragan Jolly. Making ratatouille is like traveling to Provence. It combines all the flavors used in most Provençal dishes--and indeed around the Mediterranean in general--in the simplest way. Thank you for the compliment on my writing, I enjoy yours immensely too. Thanks also for the share. Hope to read more from you soon!

    • vespawoolf profile image

      vespawoolf 

      5 years ago from Peru, South America

      I'm so happy to have your authentic ratatouille recipe! I've noticed there are many versions. A friend from Paris put potatoes in hers! (which I didn't care for) I appreciate your tips and look forward to putting them into practice. Your photos are awesome, as always.

    • rajan jolly profile image

      Rajan Singh Jolly 

      5 years ago from From Mumbai, presently in Jalandhar,INDIA.

      Letitia, love the recipe and your wonderful style of writing. I've never tried ratatouille so I guess I must try it. The pictures have made me hungry.

      Bookmarking and voted it up and awesome. Sharing it onwards on G+1

    • Letitialicious profile imageAUTHOR

      Letitialicious 

      5 years ago from Paris via San Diego

      Thank you so much, Easylearningweb. I hope you enjoy the recipe!

    • easylearningweb profile image

      Amelia Griggs 

      5 years ago

      Great recipe and it looks healthy and delicious. I'll bookmark this one!

      Welcome to Hubpages and good luck with your writing. :-)

    • Letitialicious profile imageAUTHOR

      Letitialicious 

      5 years ago from Paris via San Diego

      Thanks Mama Kim. I sure appreciate it!

    • Letitialicious profile imageAUTHOR

      Letitialicious 

      5 years ago from Paris via San Diego

      Oh me too Mvillecat. Can't get enough of the place. Thanks for the pin and the tweet!

    • Letitialicious profile imageAUTHOR

      Letitialicious 

      5 years ago from Paris via San Diego

      Thanks Leroy, looks like you like ratatouille, glad I could inspire you!

    • Mama Kim 8 profile image

      Sasha Kim 

      5 years ago

      Beautiful picture! I then to make a not so classic version of ratatouille ^_^ Your recipe sounds and looks delicious. Voted up!

    • mvillecat profile image

      Catherine Dean 

      5 years ago from Milledgeville, Georgia

      Love anything from Provence! I pinned and tweeted. Loved it.

    • Leroyworld profile image

      Leroyworld 

      5 years ago from Texas, No place else

      Nice recipe for ratatouille. I like the tip on adding the salt at the end.

    working

    This website uses cookies

    As a user in the EEA, your approval is needed on a few things. To provide a better website experience, hubpages.com uses cookies (and other similar technologies) and may collect, process, and share personal data. Please choose which areas of our service you consent to our doing so.

    For more information on managing or withdrawing consents and how we handle data, visit our Privacy Policy at: https://hubpages.com/privacy-policy#gdpr

    Show Details
    Necessary
    HubPages Device IDThis is used to identify particular browsers or devices when the access the service, and is used for security reasons.
    LoginThis is necessary to sign in to the HubPages Service.
    Google RecaptchaThis is used to prevent bots and spam. (Privacy Policy)
    AkismetThis is used to detect comment spam. (Privacy Policy)
    HubPages Google AnalyticsThis is used to provide data on traffic to our website, all personally identifyable data is anonymized. (Privacy Policy)
    HubPages Traffic PixelThis is used to collect data on traffic to articles and other pages on our site. Unless you are signed in to a HubPages account, all personally identifiable information is anonymized.
    Amazon Web ServicesThis is a cloud services platform that we used to host our service. (Privacy Policy)
    CloudflareThis is a cloud CDN service that we use to efficiently deliver files required for our service to operate such as javascript, cascading style sheets, images, and videos. (Privacy Policy)
    Google Hosted LibrariesJavascript software libraries such as jQuery are loaded at endpoints on the googleapis.com or gstatic.com domains, for performance and efficiency reasons. (Privacy Policy)
    Features
    Google Custom SearchThis is feature allows you to search the site. (Privacy Policy)
    Google MapsSome articles have Google Maps embedded in them. (Privacy Policy)
    Google ChartsThis is used to display charts and graphs on articles and the author center. (Privacy Policy)
    Google AdSense Host APIThis service allows you to sign up for or associate a Google AdSense account with HubPages, so that you can earn money from ads on your articles. No data is shared unless you engage with this feature. (Privacy Policy)
    Google YouTubeSome articles have YouTube videos embedded in them. (Privacy Policy)
    VimeoSome articles have Vimeo videos embedded in them. (Privacy Policy)
    PaypalThis is used for a registered author who enrolls in the HubPages Earnings program and requests to be paid via PayPal. No data is shared with Paypal unless you engage with this feature. (Privacy Policy)
    Facebook LoginYou can use this to streamline signing up for, or signing in to your Hubpages account. No data is shared with Facebook unless you engage with this feature. (Privacy Policy)
    MavenThis supports the Maven widget and search functionality. (Privacy Policy)
    Marketing
    Google AdSenseThis is an ad network. (Privacy Policy)
    Google DoubleClickGoogle provides ad serving technology and runs an ad network. (Privacy Policy)
    Index ExchangeThis is an ad network. (Privacy Policy)
    SovrnThis is an ad network. (Privacy Policy)
    Facebook AdsThis is an ad network. (Privacy Policy)
    Amazon Unified Ad MarketplaceThis is an ad network. (Privacy Policy)
    AppNexusThis is an ad network. (Privacy Policy)
    OpenxThis is an ad network. (Privacy Policy)
    Rubicon ProjectThis is an ad network. (Privacy Policy)
    TripleLiftThis is an ad network. (Privacy Policy)
    Say MediaWe partner with Say Media to deliver ad campaigns on our sites. (Privacy Policy)
    Remarketing PixelsWe may use remarketing pixels from advertising networks such as Google AdWords, Bing Ads, and Facebook in order to advertise the HubPages Service to people that have visited our sites.
    Conversion Tracking PixelsWe may use conversion tracking pixels from advertising networks such as Google AdWords, Bing Ads, and Facebook in order to identify when an advertisement has successfully resulted in the desired action, such as signing up for the HubPages Service or publishing an article on the HubPages Service.
    Statistics
    Author Google AnalyticsThis is used to provide traffic data and reports to the authors of articles on the HubPages Service. (Privacy Policy)
    ComscoreComScore is a media measurement and analytics company providing marketing data and analytics to enterprises, media and advertising agencies, and publishers. Non-consent will result in ComScore only processing obfuscated personal data. (Privacy Policy)
    Amazon Tracking PixelSome articles display amazon products as part of the Amazon Affiliate program, this pixel provides traffic statistics for those products (Privacy Policy)