Ratatouille
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Ratatouille
 The Provençal stew of summer vegetables, each cooked separately first. Cut in half lengthways: 2 large aubergines Place them on the board, cut side down, and slice in half lengthways again. Then cut across into 1.5cm chunks. Cut the ends off, then cut across into 1.5cm slices: 4 small courgettes Peel from stalk to bottom: 2 red or yellow peppers Hold upright, cut around the stalk, then cut into 3 pieces. Cut away any membrane, then chop into bite-size chunks. Score a small cross on the base of each, then put them into a heatproof bowl: 4 large ripe tomatoes Pour boiling water over, leave for 20 secs, then remove. Pour the water away, replace the tomatoes and cover with cold water. Leave to cool, then peel the skin away. Quarter the tomatoes, scrape away the seeds with a spoon, then roughly chop the flesh. Set a sauté pan over medium heat and when hot, pour in 2 tbsp olive oil: 5 tbsp olive oil Brown the aubergines for 5 mins on each side until the pieces are soft. Set them aside. Fry the courgettes in another tbsp oil for 5 mins, until golden on both sides. Repeat with the peppers. Don’t overcook the vegetables at this stage. Tear up the leaves from the bunch of basil and set aside: supermarket pack or small bunch basil Cook in the pan for 5 minutes: 1 medium onion peeled and thinly sliced Add and fry for a further minute: 3 garlic cloves peeled and crushed Stir in: 1 tbsp red wine vinegar 1 tsp sugar (any kind) Then tip in the tomatoes and half the basil. Return the vegetables to the pan with some salt and pepper and cook for 5 mins. Serve with basil. |
Ratatouille (Casserole of Eggplant with Tomatoes, Onions, Peppers, and Zucchini) crumb: eggplant, zucchini, peppers, tomato stewed in olive oil Mastering the Art of French Cooking includes “Ratatouille (Casserole of Eggplant with Tomatoes, Onions, Peppers, and Zucchini)”. Julia Child, Louisette Bertholle and Simone Beck wrote it (1961). This book brings classic French cooking to American kitchens. It covers sauces, slow-cooked dishes, pastry and careful methods. Differences: Both cook eggplant, zucchini, peppers, onion, garlic and tomatoes in plenty of olive oil. This makes a vegetable stew from Provence. The online version uses red or yellow peppers. It finishes with basil instead of parsley. It adds a spoon of red wine vinegar and sugar for a sweet-sour edge. Julia salts and browns each vegetable on its own. She then layers them in a casserole. |
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- Ratatouille
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- Ancestor
- Ratatouille (Casserole of Eggplant with Tomatoes, Onions, Peppers, and Zucchini)
- Source
- Mastering the Art of French Cooking by Julia Child, Louisette Bertholle, Simone Beck (1961)
- Differences
Both cook eggplant, zucchini, peppers, onion, garlic and tomatoes in plenty of olive oil. This makes a vegetable stew from Provence. The online version uses red or yellow peppers. It finishes with basil instead of parsley. It adds a spoon of red wine vinegar and sugar for a sweet-sour edge. Julia salts and browns each vegetable on its own. She then layers them in a casserole.
- Book recipe
- We do not offer this for print or share because it is not public domain. Buy or borrow the book.
- Online sources
- BBC Good Food · Ratatouille
YouTube
web writeups - Date
- Sep 2026
Mastering the Art of French Cooking by Julia Child, Louisette Bertholle, Simone Beck (1961).
This book brings classic French cooking to American kitchens. It covers sauces, slow-cooked dishes, pastry and careful methods.