Ratatouille Provençale
a lunch recipe
Karine Eludut is a recipe developer and food photographer based in Houston, Texas.
As French-born, food has always been an essential part of her life. French cuisine is her culinary background and the beginning of her journey in the kitchen. Several moves in different countries and extensive travels in the Middle East and Asia during the last two decades have broadened her cooking experiences with new techniques, flavors, and ingredients.
Transmitting her passion for cooking came during her years in Saudi Arabia, where she developed a business of catering and cooking lessons. Back in the US and becoming a health coach, she is prioritizing healthy and seasonal recipes but not only. A balanced diet is the key.
Then came food photography: first, as a hobby to showcase her dishes and inspire people to cook at home, then as one of her services surrounding food.
Ratatouille is a traditional Provençal vegetable stew made with a mix of eggplant, zucchini, bell peppers, tomatoes, onions, and herbs, typically simmered until tender and flavorful.
TIME (ACTIVE) | 20 M
TIME (INACTIVE) | 30 M
TOTAL | 50 M
6 SERVINGS
| (as a side dish)
SPECIAL EQUIPMENT:
LARGE THICK-BOTTOMED POT (SUCH AS A CAST-IRON DUTCH OVEN) VEGETABLE CHOPPER (OPTIONAL)
- Prepare the vegetables: chop the onion, crush the garlic, and dice the eggplant, zucchini, bell pepper, and tomatoes with a knife or a vegetable chopper.
- In a large thick-bottomed pot (such as a cast-iron Dutch oven), heat the olive oil over low-medium heat. Add the onion and cook until translucent and fragrant.
- Reduce the heat to low, and add the diced eggplant, zucchini, tomatoes, and bell pepper. Mix gently. Add salt and pepper.
- Cover with a lid and cook for 20 minutes, stirring the vegetables halfway through.
- Add the garlic and herbes de Provence.
- Cook for another 15 minutes without the lid.
3 days in an airtight container in the fridge
Ratatouille is always more flavorful when reheated the day after, as the flavors have time to meld together, and the leftovers are incredibly versatile, perfect for serving with pasta, as a topping for toast, or to make a quiche.
You can substitute the yellow pepper with a green or orange one.
classic blend
blend
A kitchen staple for those who enjoy robust flavors and traditionally hearty dishes. Its balanced yet rich herbal profile enhances everyday cooking, bringing the rustic warmth of Southern France to the table.
0.14 oz - PORTION$0.75
0.5 oz - JAR$5
0.5 oz - REFILL$4
