Pan ratatouille

Pan ratatouille

Preparation time: 35 min
Cooking time: 50 min
Serves 4



  • 1 zucchini
  • 1 eggplant
  • 1 red bell pepper
  • 1 green bell pepper
  • 3 tomatoes
  • 1 chopped garlic clove
  • 1 onion, thinly sliced
  • 1 tsp. Herbes de Provence
  • 2 tbsp. olive oil
  • Salt & pepper




Separately dice the vegetables into small cubes

Heat the pan on medium heat with a tablespoon of oil and add the onion.

Brown for 2 minutes, then add the eggplant and peppers.

Cook for 2 to 3 minutes then add the zucchini and continue cooking for 2 minutes, stirring regularly.

Add the tomatoes and the Herbes de Provence. Cover with the lid and cook for 40 minutes on low heat.

5 minutes before the dish has finished cooking, add the garlic and season to taste.  

Tip: Once the dish is cooked, add some grated Parmesan.


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