Ratatouille Monegasque

Name: Ratatouille Monegasque
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 6 servings
Cuisine: Monegasque
Ingredients: 2 medium eggplants, cubed; 3 zucchini, sliced; 2 red bell peppers, diced; 2 yellow bell peppers, diced; 4 ripe tomatoes, chopped; 1 large onion, diced; 4 cloves garlic, minced; 6 tbsp olive oil; 2 tsp herbs de Provence; Fresh basil leaves; Salt and pepper

Ratatouia (rah-tah-TOO-yah moh-neh-GAHSK)

Monegasque Vegetable Stew

⏱ Prep Time 30 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 178 kcal

A fragrant slow-cooked meld of eggplant, zucchini, bell peppers, and tomatoes, each vegetable distinct yet harmonious, perfumed with herbs de Provence.

Nutrition & Info

Protein 4.0g

Carbs 18.0g

Fat 10.0g

Protein Carbs Fat

Dietary

vegetarian dairy-free gluten-free nut-free

Equipment Needed

large skillet heavy pot sharp knife

Presentation Guide

Vessel: terracotta dish

Garnishes: fresh basil, olive oil

Accompaniments: crusty bread, grilled fish

Ingredients

2 medium eggplants, cubed
3 zucchini, sliced
2 red bell peppers, diced
2 yellow bell peppers, diced
4 ripe tomatoes, chopped
1 large onion, diced
4 cloves garlic, minced
6 tbsp olive oil
2 tsp herbs de Provence
Fresh basil leaves
Salt and pepper

Instructions

1
Salt eggplant cubes and let drain 20 min. Pat dry.
2
Saute each vegetable separately in olive oil until lightly golden: eggplant, zucchini, then peppers. Set aside.
3
Saute onion and garlic in the same pot until soft. Add tomatoes, herbs de Provence, salt, and pepper. Cook 10 min.
4
Return all vegetables to the pot. Stir gently, cover, and simmer on low heat for 25-30 min.
5
Adjust seasoning. Let rest 15 min off heat for flavors to meld.
6
Serve warm or at room temperature, topped with fresh basil.

💡

Did You Know?

In Monaco, ratatouille tastes even better the next day and is often served at room temperature as part of a summer lunch spread.

Chef's Notes

Equipment Tips

large skillet
heavy pot
sharp knife

Garnishing

fresh basil, olive oil

Accompaniments

crusty bread, grilled fish

The Story Behind Ratatouille Monegasque

Ratatouille is a foundational dish of the Monegasque kitchen, shared with neighboring Provence and Liguria. The key to the Monegasque version is cooking each vegetable separately to preserve its individual character before combining them in a gentle braise. This patience-intensive approach produces a dish far greater than the sum of its parts.

🕐 Traditionally enjoyed dinner side dish 📜 Origins: 18th century

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