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Traditional French Ratatouille Nicoise Recipe
5 from 14 votes

Traditional French Ratatouille Nicoise Recipe

Traditional French Ratatouille Nicoise features a medley of diced eggplant, zucchini, bell peppers, onions, garlic, and tomatoes slowly cooked with herbs and olive oil. This vegetable stew balances tender textures with soft, melded flavors, producing a rich, comforting dish typical of southern France.

Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Servings: 4 people
Calories: 190 kcal
Course: Side Dish, Main Course
Cuisine: Mediterranean, French

Ingredients

  • 3-4 tablespoon olive oil
  • 1 medium eggplant (cut in 2 cm cubes)
  • 1 medium zucchini (cut in 2 cm cubes)
  • 1 red bell pepper (cut in 2 cm dices)
  • 1 bell pepper cut in 2 cm dices, orange or yellow
  • 1 green bell pepper (cut in 2 cm dices)
  • 1 large red onion (cut in 2 cm dices)
  • 3-4 prigs thyme
  • 2 cloves garlic (minced)
  • 1 tablespoon tomato paste (optional)
  • 3 medium tomato cut in 2 cm dices
  • 1 teaspoon salt
  • ½ teaspoon black pepper freshly ground
  • ½ teaspoon sugar
  • 3 tablespoon basil to garnish, or parsley, chopped, fresh

Instructions

    Cup of Yum
  1. Heat a large wok or pan over medium heat and add 2 tablespoon of olive oil.
  2. Add the eggplants to the pan and cook for 5 to 6 minutes. until soft and starting to brown. Remove on a plate and set aside.
  3. Using the same pan, add another tablespoon of olive oil and sauté the zucchini for 5 to 6 minutes until soft. Transfer on a plate along with the aubergines and set aside.
  4. Add another tablespoon of olive oil to the same pan and sauté the peppers for 5 to 6 minutes until slightly cooked. Transfer on a plate along with the aubergines and courgettes, and set aside.
  5. Add the remaining 1 tablespoon of olive oil to the pan and sauté the onions, garlic, and thyme together for 3-4 minutes until soft.
  6. Stir in the tomato paste then add the chopped tomatoes, salt, pepper, and sugar, and cook for 5 minutes until the tomatoes are soft.
  7. Add the eggplants, zucchini, and peppers into the pan, give it a good stir, and gently simmer for 20 minutes or until it has a smooth and creamy consistency.
  8. Check the seasoning, add more salt if necessary and add chopped parsley or basil before serving.

Notes

  • Choose ripe, seasonal vegetables with firm textures and vibrant colors for best flavor.
  • To reduce eggplant bitterness, soak diced pieces in salted water for 30 minutes, then drain and dry before cooking.
  • Cook vegetables in batches to avoid overcrowding and ensure proper caramelization.
  • After combining ingredients, simmer gently over low heat to develop flavors fully.
  • Let ratatouille rest for an hour before serving to deepen the flavors; it's delicious warm or at room temperature.
  • Store leftovers in the refrigerator up to 5 days or freeze for up to 3 months.

Nutrition Information

Calories 190kcal (10%) Carbohydrates 21g (7%) Protein 4g (8%) Fat 11g (17%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 8g (40%) Sodium 629mg (26%) Potassium 878mg (19%) Fiber 8g (32%) Sugar 13g (26%) Vitamin A 2963IU (59%) Vitamin C 128mg (142%) Calcium 48mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 4 people

Amount Per Serving

Calories 190

% Daily Value*

Calories 190kcal 10%
Carbohydrates 21g 7%
Protein 4g 8%
Fat 11g 17%
Saturated Fat 2g 10%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 8g 40%
Sodium 629mg 26%
Potassium 878mg 19%
Fiber 8g 32%
Sugar 13g 26%
Vitamin A 2963IU 59%
Vitamin C 128mg 142%
Calcium 48mg 5%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.