
"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.
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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.
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Chickpea Salad
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Top Tip
If possible, Rebekah Peppler recommends making this dish a day or two in advance. This allows the flavors more time to deepen.
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 recipe!
Authentic Ratatouille
Whether it's love at first sight or love at first bite, this ratatouille is time well spent.
Free Ratatouille Recipe for Pre-Readers and Up
Grab your free printable recipe cards above. Kids can gather ingredients using the ingredient list, gather their equipment with the tools list, and prepare the meal using the step-by-step recipe cards, with assistance as needed.
The cards are easy to use, include pictures, and encourage confidence and independence in the kitchen. They also make an excellent addition to your Montessori continent box for France.
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Authentic Ratatouille
Equipment
- Vegetable Brush
Ingredients
- 2 medium eggplants about 1 ¼ pounds, cut into ¾-inch dice
- 2 ½ teaspoon fine sea salt plus more for seasoning
- ½ cup extra-virgin olive oil
- 6 tablespoon extra-virgin olive oil plus more for serving
- 2 medium white onions cut into ¾-inch dice
- 3 medium zucchini cut into ¾-inch dice
- 3 medium red sweet bell peppers cut into ¾-inch dice
- 6 cloves garlic finely chopped
- 3 tablespoon tomato paste
- 2 teaspoon honey preferably lavendar
- 3 medium beefsteak or heirloom tomatoes cut into ¾-inch dice, or 1 14-oz can plum tomatoes, coarsely chopped
- 4 sprigs fresh thyme
- 2 bay leaves
- ¼ cup dry white wine or rosé or vermouth
Instructions
- 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.
Notes
- Gently rub produce under cold running water. Scrub firm produce with a clean vegetable brush under running water
- Never leave cooking food unattended
- Always have good ventilation when using a gas stove
- See more guidelines at USDA.gov.
- Ratatouille can be stored in the fridge tightly covered for up to 3 days
- Full Lesson Info and Pictures at: https://happyhomeschooladventures.com/authentic-ratatouille-recipe
Nutrition
Estimated nutrition information is provided as a courtesy and is not guaranteed.
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