French Ratatouille

French Ratatouille

Ratatouille is a famous vegetable stew from Provence, a French region that spreads along the southern Mediterranean coast. The seasoning Herbes de Provence includes an uncommon herb: European hyssop. This 'holy herb’ has a minty, slightly bitter, but pleasurable taste, different from North American anise hyssop.
Hands-on Time 30 minutes
Course Main Course
Cuisine French
Servings 3


Protein Choices (Optional) *

  • White fish filet halibut, sole, cod, haddock
  • Steak
  • Chicken thighs

Fresh Produce

  • 1 large eggplant
  • 1 large zucchini
  • 2 bell peppers different colors
  • 2 large onions
  • 3 cloves garlic sliced

Packaged Goods/Staples

  • 2 cups vegetable broth
  • 1 cup tomato puree
  • 2 tbsp olive oil
  • salt & pepper

Culinary Spice Kit

  • European Hyssop, thyme, rosemary, savory, oregano, sage, marjoram

Suggested Side

  • French baguette sliced


  • Cut all vegetables into 1/2-inch pieces.
  • In a large POT, heat oil over medium heat.
  • Fry eggplant, and zucchini for 5 minutes.
  • Scoop the vegetables out and set them aside.
  • To the same POT, add bell pepper, onion, and garlic .
  • Fry for 5 minutes.
  • Return eggplant and zucchini to the POT.
  • Add broth, tomato puree, salt to taste, and Ratatouille spices.
  • Add more broth if you prefer the dish as a soup.
  • Mix well. Cover. Bring to a boil.
  • Cook over low-medium heat for 15 minutes, or longer if you like the vegetables softer.
  • Optionally, serve ratatouille with your preferred protein and slices of fresh French baguette.


  • Fry or bake your preferred protein with a light seasoning (salt & pepper, and garlic or lemon).
  •  Substitute tomato puree with 2 large tomatoes, chopped.