Classic Provençal Ratatouille

Name: Classic Provençal Ratatouille
Prep time: 60 min
Total time: 60 min
Yield: 6 servings
Cuisine: Française
Ingredients: 6 eggplants, thinly sliced into rounds; 6 zucchinis, sliced into rounds; 2 tomatoes, sliced into rounds; 1 green bell pepper, sliced into rounds; 1 red bell pepper, sliced into rounds; 200 ml ice-cold water; 4 tbsp white vinegar; 2 tbsp olive oil; **Tomato sauce**; 2 tbsp olive oil; 2 onions, sliced into rings; 2 garlic cloves, finely chopped; 1 tomato, diced; 200 ml water; 1 bay leaf; Salt and freshly ground black pepper

By Marie Lefebvre · Updated November 1, 2026

This timeless southern French classic layers golden grilled eggplant, zucchini, and peppers over a fragrant garlic-tomato sauce baked to perfection. Every bite carries the warmth of Provence — herbaceous, colorful, and deeply satisfying. Serve it hot as a main dish or let it cool for an even richer flavor the next day.

Prep⏱️ 60 min

Servings👥 6 servings

Difficulty📊 Medium

↓ Jump to Recipe Pin it

Be the first to rate this recipe

Pinterest WhatsApp Facebook

🛒 Ingredients

6 servings

6 eggplants, thinly sliced into rounds
6 zucchinis, sliced into rounds
2 tomatoes, sliced into rounds
1 green bell pepper, sliced into rounds
1 red bell pepper, sliced into rounds
200 ml ice-cold water
4 tbsp white vinegar
2 tbsp olive oil
**Tomato sauce**
2 tbsp olive oil
2 onions, sliced into rings
2 garlic cloves, finely chopped
1 tomato, diced
200 ml water
1 bay leaf
Salt and freshly ground black pepper

🛍️ Recommended tools

🥗Saladier en verreSee on Amazon →🥬Essoreuse à saladeSee on Amazon →🔪Mandoline cuisineSee on Amazon →

Amazon affiliate links

Directions

1
Slice the eggplants into thin rounds and soak them in a bowl of ice-cold water and vinegar for 15 minutes to draw out bitterness. Drain and pat completely dry with paper towels.
2
Heat olive oil in a large non-stick skillet over medium-high heat. Grill the vegetables in small batches — eggplant, zucchini, peppers, and tomatoes — flipping once until lightly charred but still holding their shape. Set aside.
3
In the same pan, add a drizzle of olive oil and sauté the onions over low heat until soft and translucent, about 5 minutes. Stir in the garlic and cook for 1 more minute.
4
Add the diced tomato, bay leaf, water, salt, and pepper. Simmer over low heat until the sauce reduces and thickens slightly, about 10 minutes. Remove the bay leaf.
5
Preheat the oven to 200 °C (390 °F). Spread the tomato sauce evenly across the bottom of a large ovenproof baking dish.
6
Arrange the grilled vegetable slices over the sauce in overlapping layers, alternating colors and types for a vibrant presentation.
7
Cover tightly with aluminum foil and bake for 30 minutes. Serve hot, warm, or at room temperature.

💡 Chef's Tip

For a restaurant-worthy presentation, arrange the vegetables in concentric circles, alternating colors. Ratatouille keeps for 3 days in the fridge and the flavors deepen beautifully overnight — it's worth making ahead.