Ratatouille Provencal

Featured Ingredients

This rich and complex herb mix will add a wonderful French flavor to any dish. Full of classic herbs like thyme, tarragon, basil, and... Size Options
$5.99 Glass jar, 1/2 cup (wt. 1.0 oz)
We grind this high-grade Tellicherry pepper in small batches every week, for the freshest, most pungently pepper taste. Sifted through a... Size Options
$5.99 Glass jar, 1/2 cup (wt. 2.0 oz)

Ratatouille Provencal Recipe

  • 3.5 Pounds tomatoes
  • 2 eggplants, cubed or cut into rondelles
  • 2 zucchinis, cubed or sliced
  • 1 green bell pepper, julienned
  • 1 yellow or orange bell pepper, julienned
  • 2 Pounds onions, chopped
  • 10 cloves garlic, chopped
  • 2 Tablespoons Herbes de Provence
  • 1/2 cup olive oil, or enough for sauteeing
  • To taste, salt and pepper
  • {{ buttonText }}
Preparation Instructions

Sautee onions, garlic, and bell peppers in olive oil, stirring frequently, for 20 minutes. Add more olive oil as necessary to prevent burning.

Peel and core the tomatoes, and add to the pot. Simmer, covered, 15 minutes. Stir harshly enough to break cooked tomatoes into pieces.

Add eggplant and zucchini, Herbes de Provence, and salt and pepper. If your tomatoes are off-season or otherwise less than perfect, add up to 1/2 cup tomato paste to improve flavor. Recover and simmer 30 minutes.

Helpful Hints

This is an easy, one-pot version of a traditional French ratatouille. Serve hot or cold, as a soup or over rice or couscous.


Share Your Recipes!

Do you have a recipe you'd like to share with The Spice House community? We are currently gathering recipes to include in our collection and we would love to share yours online.

Submit Yours


No ratings yet. Be the first!