Bonjour ! I’m Léandre, and today I want to share with you a dish that brings back some of my warmest childhood memories – my mémé’s ratatouille. This isn’t just a recipe. It’s a taste of summer, of family lunches in the garden, of that unmistakable scent of garlic and tomato wafting through the kitchen. My grandmother made it with whatever vegetables were fresh from the market that week, always with love and never with shortcuts.
Ratatouille is a humble Provençal dish, but when it’s done right – slowly, simply, and with good ingredients – it becomes something magical.
(Learn more about the history of ratatouille if you’re curious!)
Why You'll Love This Recipe
- It’s my family’s traditional recipe
- Made with fresh, seasonal vegetables
- Naturally vegan and gluten-free
- Perfect warm, cold, or even the next day
- A taste of real home-style French cooking
Ingredients (serves 4)
- 2 tablespoons olive oil (my mémé always used a generous glug)
- 1 large eggplant, cut into 2cm cubes
- 1 zucchini, sliced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 4 ripe tomatoes, chopped (or 1 can of crushed tomatoes if you must!)
- 1 teaspoon dried thyme
- A handful of fresh basil leaves
- Salt and pepper to taste
Instructions
- Prep the vegetables: Chop all your vegetables into even pieces. Mémé used to say that good ratatouille starts with good knife work.
- Sauté separately: This is key. Heat 1 tbsp olive oil in a large pan. Sauté the eggplant until golden – it needs time to soak up the flavour. Set aside. Do the same with the zucchini and the peppers. Be patient, it’s worth it.
- Make the base: In the same pan, add a drizzle of olive oil and gently cook the onion until soft. Add the garlic (don’t let it burn!) and then stir in the tomatoes, thyme, salt, and pepper.
- Combine everything: Return the cooked vegetables to the pan. Stir gently to coat them well with the tomato sauce.
- Simmer slowly: Cover and cook on low heat for 25–30 minutes, stirring now and then. The vegetables should be soft but still distinct – not mushy.
- Finish with herbs: Just before serving, tear in some fresh basil. That’s how my mémé always finished it.
Léandre’s Tips (Passed Down from Mémé)
- Use ripe, seasonal vegetables – no shortcuts. (If you're in France, here’s a handy guide to seasonal vegetables you can follow.)
- It tastes better the next day. Always. Let the flavours develop overnight.
- For a rustic twist, try oven-baked ratatouille: layer everything in a dish and roast it slowly.
- No bell pepper? No problem. It works with what you’ve got – just keep it balanced.
How to Serve Ratatouille
In our family, we served it:
- With crusty sourdough as a main dish
- Alongside grilled lamb chops or fish
- Tucked into a savoury tart or galette
- On top of fluffy couscous or rice for a weekday lunch
It’s also perfect for meal prep – a batch on Sunday feeds you all week
Wine Pairing: What to Drink with Ratatouille ??
Mémé always had a bottle of rosé chilled. And I must agree – a dry, pale rosé brings out the best in this dish. I’d recommend something like our Provence-style rosé from The French Carousel.. If you prefer red, a light Grenache or a cool Pinot Noir works beautifully.
Final Thoughts..
This isn’t just any ratatouille – it’s my grandmother’s. It’s slow-cooked, full of love, and best shared. I hope you enjoy making it as much as I do. Serve it with wine, with bread, or just with a good memory.
🥂 Want to bring a full French experience to your table?
Discover our French Wine Discovery Box – carefully curated to pair with home-cooked classics like this.
Bon appétit !
Léandre
