How to make Ratatouille - Eggplants cooked with zucchini and coloured capsicums.

This recipe has featured on the show Khanakhazana.

Main Ingredients : Eggplants, Zucchini (ज़ुकीनी)

Cuisine : French

Course : Main Course Vegetarian

Ratatouille Recipe Card


French cuisine consists of cooking traditions and practices from France. At one time French cuisine was heavily influenced by Italian cuisine.  It was in the 17th century that some chefs led a movement that developed France’s own indigenous style by shifting it away from its foreign influences. Cheese and wine are a major part of the cuisine, playing different roles regionally and nationally, with many variations.
French cuisine was codified in the 20th century as the modern haute cuisine. Knowledge of French cooking has contributed significantly to Western cuisines and its criteria are used widely in Western cookery school boards and culinary education. 
French regional cuisine is characterized by its extreme diversity and style. Traditionally, each region of France has its own distinctive cuisine.

Prep Time : 11-15 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Ratatouille Recipe

  • Eggplants long variety 3 medium

  • Zucchini 1 1/2 cups

  • Green capsicum 1 inch pieces 1 medium

  • Red capsicum 1 inch pieces 1 medium

  • Yellow capsicum 1 inch pieces 1 medium

  • Olive oil 3 tablespoons

  • Onions cut into rings 2 medium

  • Salt to taste

  • Zucchini 2 medium

  • Fresh thyme 2-3 sprigs

  • Basil leaves green leaves 5-6

  • Basil leaves purple leaves 5-6

  • White pepper powder to taste

  • Garlic chopped 4 cloves


Step 1

Preheat oven to 160°C.

Step 2

Heat one and a half tablespoons of olive oil in a pan. Add onions and sauté. Slice one eggplant into thin vertical slices. Quarter the other two eggplants and further cut into half inch thick slices horizontally.

Step 3

Add the smaller slices to the onions and toss. Add salt and cook. Sprinkle a little salt on the vertical slices of eggplant and brush a little olive oil on them.

Step 4

Roast these slices on both sides over a grill till lightly browned.

Step 5

Halve the zucchini and further slice into half inch thick slices horizontally. Add it to the eggplants and toss. Add tomato concasse and one cup of water, fresh thyme, hand torn green and purple basil leaves and cook.

Step 6

Adjust salt, add white pepper powder and mix.