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 a not so common herb: European hyssop. This 'holy herb’ has a minty, slightly bitter, but pleasurable taste, different from North American anise hyssop.
Hands-on Time 30 mins
Course Main Course
Cuisine French
Servings 3


  • 1 large eggplant
  • 1 large zucchini
  • 2 bell pepper different colors
  • 2 large onion
  • 3 cloves garlic sliced
  • 1 cup tomato puree
  • 2 cup vegetable broth
  • 1 French baguette sliced
  • 2 tbsp olive oil
  • salt & pepper


  • Mild sausages of your choice.

Ratatouille  Culinary Spice Kit

  • Pouch [1] Thyme, rosemary, savory, oregano, sage, marjoram 
  • Pouch [2] European Hyssop 


  • 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 .
  • Optionally, add sausages.
  • Fry for 5 minutes.
  • Return eggplant and zucchini to the POT.
  • Add broth, tomato puree, salt to taste, and Ratatouille [1] spices.
  • Add more broth if you prefer it 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.
  • Add Ratatouille [2] spices to taste. Start with a pinch, try it, and add slowly more to your taste.
  • Serve Ratatouille with slices of fresh French baguette.


▪ Add sausages of your choice, cut into bite-size slices.
▪ Roast the vegetables in the oven before adding them to the pot.
▪ Substitute tomato puree with 2 large tomatoes, chopped.
Keyword hyssop