Ratatouille (French)

French vegetable stew from Provence region


  • 2 medium-sized eggplants
  • 5-6 tbsp olive oil
  • 1 each of small yellow, red and green bell pepper
  • 1 medium-sized zucchini
  • 500 gm red ripe tomato or 2 cups canned tomato
  • 1 onion (chopped)
  • 2-3 garlic cloves (finely chopped)
  • 2 tsp dried herbs-de-provence (equal quantity of thyme, rosemary and parsley)


Cut roundels of the eggplants. Apply salt and keep aside for a while. Squeeze the eggplants to eliminate the bitter juice. (This process eliminates bitterness present in the eggplant and it also absorbs less oil when fried). Brush olive oil and put them under a grill till brown. .

Cut the grilled eggplants and zucchini into cubes and the bell peppers into thin strips. Heat olive oil, add the onion and fry till it is light brown. Add the garlic, zucchini and peppers. Cook for about five to six minutes.

Blanch the tomatoes, take out the skin, de-seed and chop finely. Add the tomatoes, eggplants and herbs to the pan. Season with salt and pepper and simmer for 10 minutes over a low flame till the vegetables are tender and the gravy is thick.

Note: The mixed vegetable stew, which is extremely popular, goes well with rice or as an accompaniment with meat dishes.
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