Provençal Ratatouille

• 1 eggplant
• 2 zucchinis
• 3 ripe tomatoes
• 1 red bell pepper
• 1 yellow bell pepper
• 3 tomatoes for the base sauce
• Provençal herbs, garlic, thyme, rosemary
• Olive oil, salt, pepper

👨‍🍳 Step-by-step instructions

1. 1

   Base sauce: sauté garlic and tomatoes for 10 minutes until sauce.

2. 2

   Spread the sauce on the bottom of a baking dish.

3. 3

   Cut all the vegetables into very thin slices (3mm).

4. 4

   Arrange the slices alternately vertically in a circle over the sauce.

5. 5

   Season with oil, herbs, salt, and pepper. Cover with parchment paper.

6. 6

   Bake for 60 minutes at 160°C. Uncover for the last 20 minutes to brown.

💡 Chef's tip

The fine, uniform cut is what separates an elegant ratatouille from a vegetable scramble. A mandoline handles the job in 5 minutes. Slice everything to the same thickness — about 3 mm — for even cooking.

📝 Our take

Real ratatouille is not a vegetable stew — it is a visual and gastronomic composition where thin slices of courgette, aubergine and tomato are arranged in a spiral over a sofrito base. A mandoline is almost essential for uniform thickness. With time and care, it turns seasonal vegetables into something worth presenting properly.

🍷 Wine & food pairing

Provençal rosé, inevitably. A pale, dry Côtes de Provence is the most honest pairing you can make with this dish. A Viognier from the Rhône Valley also works beautifully.