Authentic Ratatouille Recipe from Le Sud

"If you take away one thing from this book, let it be this: Ratatouille takes time. Or rather, good ratatouille takes time. Sure, throw everything in the pan to cook all at once and you will quickly end up with a mediocre approximation. But along the way, the eggplant will have lost a bit of its eggplant-ness, the zucchini some of its zucchini-ness...you get it. To cook ratatouille's vegetables separately, each in its own bath of olive oil, before layering them together in a tangled jumble at the end, is time well spent."

- Rebekah Peppler

Whether it's love at first sight or love at first bite, you'll find that this authentic ratatouille recipe is time well spent. Fall for this free illustrated French ratatouille recipe.

Learn more about cooking with kids.

If you like this ratatouille, you'll love stuffed eggplant, zucchini fritters, healthy mashed potatoes, veggie gumbo, and vegetarian chili.

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Le Sud

This authentic ratatouille recipe comes from Le Sud: Recipes from Provence-Alpes-Côte d'Azur by Rebekah Peppler.

The southeastern region of France known as Provence-Alpes-Côte d'Azur isn't solely a fantasyland of wine and lavendar and endless vacation. It's a real place, with real people and four seasons.

The 12,000 square miles that make up Provence-Alpes-Côte d'Azur are bounded in the north by the snowcapped southern Alps and in the south by the blue French Mediterranean. The Italian border (and its culinary influence, of course) marks the east; the Rhône River makes up its western edge.

Included within its borders are vineyards, olive groves, pine forests, lavendar fields, the Camargue plains and marshes, rivers, and the Mediterranean seaside. Influences from Mediterranean and African arrived and were absorbed via modern trade and travel, colonization, migration, and exile.

The region's food culture is made - first and foremost - in the home, reflecting and drawing directly from the region's people and landscapes. The resulting recipes translate the region's terroir onto the plate while veering away from overwrought, technique-heavy dishes that tend to be associated with French haute cuisine.

How to Make Authentic Ratatouille

Ingredients

• eggplant - you'll need 2 medium-sized eggplants for this recipe, or adjust based on what you can find
• salt - this authentic ratatouille recipe calls for fine sea salt but you can use what you have on hand
• oil - grab your favorite olive oil for this one
• onions - white onions are preferred
• zucchini - 3 medium zucchini or similar
• peppers - red bell peppers add sweetness
• garlic
• tomato paste
• honey - Rebekah recommends lavender honey for this authentic ratatouille
• tomatoes - beefsteak or heirloom tomatoes are preferred
• thyme - fresh thyme sprigs add flavor to the sauce
• bay leaf - don't forget to remove these when you're done
• wine - use a dry white wine, rosé, or vermouth

Equipment

• Prep Bowls
• Vegetable Brush
• Child-Friendly Knife
• Utility Knife
• Butcher Block
• Measuring Spoons
• Measuring Cup
• Colander
• Carbon Steel Pan
• Copper Saucier
• Wooden Spoon

Prep the Vegetables

Wash your hands with soap and water. Gently rub produce under cold running water.  Scrub firm produce with a clean vegetable brush under running water.

Use a knife and cutting board to dice the eggplant, onion, zucchini, bell pepper, and tomatoes into a ¾-inch dice. Finely chop the garlic. Transfer everything to separate bowls and set aside.

Salt the Eggplant

Place the eggplant in a colander. Toss with salt. Set the colander in the sink to drain for 20 to 30 minutes. Afterward, pat the eggplant dry with clean towels or paper towels.

Cook the Onions

While waiting for the eggplants to drain, heat ¼ cup of oil in a pan over medium heat. Add the onions to the pan and cook until they are soft and lightly browned. Stir occasionally while they cook and they should be finished in 20 to 30 minutes.

Season the onions with salt and transfer them to a large bowl.

Cook the Eggplant

To the same pan, add another ¼ cup of oil. Add the eggplant to the pan and cook while stirring frequently for 15 to 20 minutes or until the eggplant is tender and golden on all sides. Transfer the eggplant to the same bowl that holds the onions.

Cook the Zucchini

To the same pan, add 2 tablespoons of oil and the zucchini. Cook for 5 minutes while stirring often. Lightly season with salt and lightly cook for 8 to 10 minutes or until the zucchini are browned and soft. Transfer the zucchini to the bowl with the onions and eggplant.

Cook the Bell Pepper

To the same pan, add 2 tablespoons of oil and the diced bell peppers. Cook for 15 minutes or until the peppers are very tender. Be sure to stir often. When finished, transfer the peppers to the bowl with the onion, eggplant, and zucchini.

Cook the Remaining Ratatouille Ingredients, Except the Wine

To the same pan (or perhaps a different one if you'd like to avoid cooking tomatoes in your carbon steel pan), add the remaining oil and the garlic. Cook for 1 minute.

Add the tomato paste and honey to the pan. Cook while stirring for 1 minute. Add the tomatoes, thyme, and bay leaves. Season with salt. Cook for 15 minutes or until most of the liquid evaporates. Stir occasionally.

Stir in the Wine

Use a large spoon to stir in the wine. Cook for 2 minutes.

Return All the Vegetables to the Pan

Transfer all the ratatouille vegetables to the pan. Cook for 15 minutes while stirring often. Season with salt. Remove from heat and turn off the stove. Remove the thyme and bay leaves.

Drizzle with olive oil when serving. Serve warm or room temperature.

Free Ratatouille Recipe for Pre-Readers and Up