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Ratatouille
French · Provence, France

Ratatouille

Provencal ratatouille at its best is a sequence of individually cooked vegetables that are combined only at the end, each vegetable still holding its character. The stewed, grey, mushy version — all vegetables cooked together in one pot — is not ratatouille at its best. The confit byaldi version (roasted vegetable slices arranged in overlapping scales) is visually spectacular but a different dish. The definitive version is the Provencal summer preparation: tomato, zucchini, eggplant, capsicum, onion, each cooked separately in olive oil.

‹Swipe for the next dish›
Serves4
Total60 min
Sourced1of 13 in BC
Cook
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I

The Market List

The benchmark for each ingredient, and who stocks it near you. Tap a stockist to go straight to the product.

1
globe eggplant
300g, cut into 2cm cubes
Your own market
2
medium zucchini
300g, cut into 2cm cubes
Your own market
2
large red bell peppers
350g, cut into 2cm cubes
Your own market
1
large yellow onion
200g, cut into 2cm cubes
Your own market
400g
San Marzano DOP canned tomatoes
Origin · ItalyBosa Foods · Vancouver →
60ml
extra-virgin olive oil
French Provence
Your own market
6
garlic cloves
minced
Your own market
1 tsp
herbes de Provence
Not yet stocked in British Columbia
1
bay leaf
Your own market
6
fresh basil leaves
Not yet stocked in British Columbia
Coarse sea salt
Your own market
Aleppo pepper
Not yet stocked in British Columbia
Extra-virgin olive oil
for finishing
Your own market

Each tap is counted, so the stockist sees the demand Provenance sends them.

II

The Method

1
Heat 60ml oil in a large, heavy-bottomed pot over medium heat; soften onion and eggplant for 8 minutes, stirring occasionally.
2
Add zucchini and bell peppers; cook 8 minutes, stirring gently, until all vegetables are beginning to yield.
3
Stir in minced garlic and herbes de Provence; cook 2 minutes until fragrant.
From the canon — Herbes de Provence is far more than a commercial spice blend—it is a living expression of Provence’s garrigue landscape, the sun-baked limestone hillsides wh… Herbes de Provence: The Wild Aromatics →
4
Pour in canned tomatoes with their juice, add bay leaf, and bring to a gentle simmer; cook uncovered 20 minutes, stirring occasionally, until vegetables are very tender and sauce is thick.
5
Add fresh basil and stir gently; season carefully with coarse salt and Aleppo pepper.
6
Remove from heat, discard bay leaf, and finish with best-quality extra-virgin olive oil.
7
Serve warm or at room temperature; ratatouille improves over 1–2 days as flavours meld.
IV

Sensory Tests

◇Where it lives or dies. The moment where ratatouille lives or dies is the quality of the olive oil — this dish uses a significant quantity (200-300ml across all cooking steps) and the olive oil is not merely a cooking medium; it is a flavour component. Use a peppery, green Provencal olive oil from Les Baux-de-Provence or Aix-en-Provence for the finishing drizzle. Ratatouille is better the next day — served at room temperature as an accompaniment to grilled lamb, or cold with hard-boiled eggs and crusty bread.
Pillar V
Cross-cuisine parallels are part of membership.
The dishes this one teaches you, across the cuisines — on every recipe.
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VI

What to Pour

The pairing
Ardbeg 10 Year Old Single Malt
Ardbeg Distillery · Islay
Not yet stocked in British Columbia
Whisky
From British Columbia
Fort Berens Riesling
Fort Berens Estate Winery · Lillooet
Not yet stocked in British Columbia
Wine
Without alcohol
GT's Synergy Organic Kombucha — Gingerade
Not yet stocked in British Columbia
Non-alcoholic

Why each one works is part of membership — Enter · from $49 a year →

The whole pairing
Pillar VII
Origin and lineage are part of membership.
Where the dish comes from and how it came to be — on every recipe.
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Sourced through Provenance

The hands behind the plate.

Bosa Foods
Vancouver · San Marzano DOP canned tomatoes
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