Ratatouille au Four
Le classique provençal en version gratin : rondelles d'aubergine, courgette, tomate et poivron alignées sur une sauce tomate-poivron à l'ail, huile d'olive et herbes de Provence.
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Make the sauce
Heat the oven to 190°C (170°C fan). Heat 2 tablespoons of oil in a pan. Cook the onion and chopped pepper until soft. Add the garlic, canned tomatoes, sugar and a pinch of salt. Let it bubble gently for about 15 minutes until thick.
Slice the vegetables
While the sauce cooks, cut the eggplant, zucchini and plum tomatoes into thin rounds, about 3 mm thick. Try to keep them all the same thickness. A mandoline slicer helps. Cut the other pepper into pieces about the same size.
Layer
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Season
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Bake
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Rest and serve
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Make the sauce
Heat the oven to 190°C (170°C fan). Heat 2 tablespoons of oil in a pan. Cook the onion and chopped pepper until soft. Add the garlic, canned tomatoes, sugar and a pinch of salt. Let it bubble gently for about 15 minutes until thick.
Slice the vegetables
While the sauce cooks, cut the eggplant, zucchini and plum tomatoes into thin rounds, about 3 mm thick. Try to keep them all the same thickness. A mandoline slicer helps. Cut the other pepper into pieces about the same size.
Layer
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Season
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Bake
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Rest and serve
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The Story Behind the Dish
Ratatouille began as a humble peasant stew in and around Nice, made from the summer glut of tomatoes, courgettes, aubergines and peppers. Its name comes from the Occitan ratatolha and the French touiller, 'to stir'.
The neat, layered presentation is a modern take inspired by the confit byaldi of French chef Michel Guérard, and was made world-famous when chef Thomas Keller adapted it for the 2007 Pixar film Ratatouille.
⭐ Why It's Famous
It's naturally vegan and gluten-free, and it captures the taste of a Mediterranean summer in one dish.
💡 Fun Fact
Purists in Nice insist each vegetable should be cooked separately before being combined, so every one keeps its own flavour.
Nice, Provence, France
43.70°N, 7.27°E
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