The word ratatouille comes from Occitan ratatolha and the recipe comes from Occitan cuisine. The French touiller means to toss food. Ratatouille originated in the area around present day Occitan Provença (French: Provence) and Niça (French: Nice). Ratatouille is usually served as a side dish, but may also be served as a meal on its own (accompanied by pasta, rice or bread).

Additional info

Difficulty level:
4 - 6
Preparation time:
30 minutes
Cooking time:
45 minutes


1-2 eggplants (or aubergines)
1-2 zucchinis (or courgettes)
1 red bell pepper
1 orange bell pepper
1 yellow bell pepper
3 tomatoes
1 onion
3-4 garlic cloves
1 teaspoon of dried rosemary leaf
1 teaspoon of dried oregano leaf
1 teaspoon of dried basil leaf
1 teaspoon of salt
1/2 teaspoon of pepper powder
1 tablespoon of chopped parsley or frozen chopped parsley
olive oil
baguettes or ciabattas

Prepare the ingredients.



Kotányi sponsors COOKLE.AT this year with many different spices and herbs.