Whenever I cook a ratatouille, my kitchen smells like a Provençal market, filled with Mediterranean scents. Even though ratatouille is a grand classic French dish, you won’t often come across it in the restaurant menus. This is a true ‘home-cooked’ meal, to be eaten in the best traditional way, with a golden fried egg on top. I always feel invigorated when I cook this meal, not only is the scent uplifting, but the deep and rich colours of the mixed vegetables give you a sense of culinary wisdom – as if your body was a temple and you are about to make a healthy offering.

Ingredients: (serves 4)

2 medium-sized onions, sliced
1 red pepper, sliced
1 green pepper, sliced
3 courgettes/zucchini, sliced
1 large aubergine/eggplant, cut into cubes
3 medium tomatoes, chopped
3 cloves garlic, finely sliced
2 sprigs of fresh thyme
1 bay leaf
40 ml red wine (optional)
4 tbsp olive oil
Salt and pepper

Slice all the vegetables accordingly.

Heat the olive oil in a large pan and cook the onions until they are transparent. Add the peppers and cook for 3 minutes. Then add aubergine, courgettes, garlic, thyme and bay leaf, season with salt and pepper, and cook for 3 minutes. Finally, add the chopped tomatoes and the red wine (optional), stir gently, cover and cook for 25 minutes on a low heat.
Serve with a fried egg, sunny-side up.

Note: Fresh thyme makes a world of difference for this dish.

19 thoughts on “Ratatouille

  1. We just enjoyed more than one plate of this delicious recipe, thanks! However, I think it is even suits winter season better!

    1. Hi Erica! Thank you so much for nominated me this is such a sweet surprise! I really enjoyed reading your blog – you are an amazing blogger/baker/cook/writer!! Have a lovely day! Love from médoc! Mimi

  2. Is there any way this would work without the red wine? And what would I use instead?

    The pictures are very beautiful!

    1. Hello! This recipe is also excellent without the red wine! I like to add wine because I find it elevates the taste to my liking… I shall modify in my blog and mention that it is optional. Have a nice evening! mimi

  3. This is probably my favorite recipe you have posted, Mimi. It’s so comforting and I find myself craving it on a regular basis. I’ve found that adding cepes enhances the flavor even more!

    1. Good morning from Médoc! I love making this dish for the family – I just add the eggplant along with the other vegetables, then season with salt and pepper. I am always happy with the results! Bonne journée, Mimi

  4. Can i use redwine vinegar in place of the wine? I’m new at cooking, just wasn’t sure. I have red, white, apple and balsamic vinegars. I also have white dry wine.. just trying to use what i have around kinda.

  5. Thanks Mimi ,

    This Ratatouille is so good i’ve done it many times over the winter here in Switzerland. My 2 year old daughter loves it. The over easy egg is simply divine .
    Spring is around the corner and can’t wait to have all fresh veggies in the local markets to continue your wonderful recipes,

    Bon appétit
    D’une Canadienne en Suisse

    Merci Mimi

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