Ratatouille (Vegetable Stew)

Ratatouille (Vegetable Stew)

A simple & delicious dish can be easily found in a good mix of vegetable and herbs...period.

Ingredients for Tomato Sauce:

6  ea

Fresh plum tomatoes, Concasse

1  tpsb 

Olive Oil

1 tsp


1 tsp

Herbs de Provence

tt (to taste)

salt &black pepper


  1. Bring water to a boil. Mark a cross at the bottom of each tomato
  2. Submerge tomatoes into a boiling water for 10 seconds.
  3. Quickly bring all tomatoes out of boiling water and submerge into an ice bath
  4. Peel out all tomato skin then cut tomatoes into small dices
  5. In a sauce pan, medium heat, add olive oil, then tomatoes and thymes
  6. Cook with low heat and closed lid for 30-45 minutes or until all tomatoes are soft
  7. Season with salt and pepper. Set aside.

Ingredients for Vegetables:

1 ea Purple Eggplant (slice and submerge in lightly salted water to avoid oxidation)
1 ea Tomato
1 ea Red Bell Pepper (cut into square pieces)
1 ea Yellow Bell Pepper (cut into square pieces)
1 ea Onion
1 ea Carrot
1 tsp thymes (fresh or dried)
1 tsp Herbs de Provence
1 tsp Rosemary (fresh or dried)
1 tbsp Olive Oil
tt Salt & Pepper


1 ea French bread


  1. Slice all vegetables into about 5 mm thickness or not too thin.
  2. Add olive oil at the bottom of pot (if prefer cooking with oven, use ovenproof container)
  3. Arrange all vegetables in a circle or as desired.
  4. Add tomato sauces on top of the arranged vegetable
  5. Season with salt & pepper. Scented with fresh thymes and rosemary
  6. To cook with oven: set temperature at 180 F, open lid, for 45 minutes. To cook with stovetop, close lid, low heat, for 30-45 minutes.
  7. Serve with slices of French bread

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