Ratatouille Niçoise recipe

Summary : Ratatouille recipe, a Niçoise ratatouille recipe where all the vegetables are cooked individually in order to respect the cooking time, of course that complicates the recipe, but I like when the cooking of the vegetables is stopped while they are crunchy . A recipe for ratatouille Niçoise in the pure tradition, of course if you are lucky enough to live in the south and go buy in the markets of Nice. An ideal dish like this Ratatouille Niçoise at the end of summer when the vegetables are soaked in sunshine and not too expensive.
Niçoise ratatouille recipe for 6 people
Ingredients :

  • 1 large eggplant
  • 3 zucchini
  • 1 red pepper
  • 1 green pepper
  • 2 tomatoes
  • 1 can of peeled tomatoes
  • 4 branches of basil
  • 4 cloves of garlic
  • 10 cl of olive oil
  • 1 sprig of thyme
  • 1 bay leaf


  1. Rinse the vegetables in clean water.
  2. Slice the zucchini into 1 cm rounds.
  3. Slice the eggplant into 1 cm rounds, then cut the eggplant rounds into quarters.
  4. Reserve the zucchini and eggplant in a salad bowl.
  5. Salt with the teaspoon of fine salt and leave to stand for ½ hour.
  6. Peel and slice the onion into rings.
  7. Peel and crush the garlic with the tip of your knife.
  8. Brown the onions and then the garlic in a cast iron casserole dish.
  9. Cut the peppers and slice them into small squares.
  10. Add the peppers to the casserole dish with the onions, then, as soon as they are almost cooked, remove them and set aside.
  11. Cut the tomatoes into cubes, then add them to the casserole dish. As soon as they are almost done, remove them and
  12. Reserve.
  13. Add the zucchini and eggplant to the casserole dish. As soon as they are almost cooked, remove them and set aside.
  14. Reduce the peeled tomatoes in the casserole dish then add the basil as soon as the water has evaporated.
  15. Add all the vegetables and simmer for 20 minutes.

Preparation time: 50 minutes
Cooking time: 20 minutes
Number of people: 6
4 star rating: 1 review

What wine to drink with: Ratatouille Niçoise

My favorite wine for this Bandol blanc recipe Grape variety: Ugni blanc, clairette blanche, Sauvignon blanc
Temperature between 08 ° and 09 °
Thank you to Rosabel de Vesoul store for its dishes

IngredientsCut the zucchiniCut the eggplantsSlice the onionsCut the red peppersCut the green peppersReduce peeled tomatoesSear the onionsSear the peppersSear the zucchiniSimmer the vegetables<img src="/wp-content/uploads/2021/09/36228899207396571.jpg" class="aligncenter"

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