{"id":453293,"date":"2026-05-12T07:10:22","date_gmt":"2026-05-12T11:10:22","guid":{"rendered":"https:\/\/enrilemoine.com\/2026\/05\/12\/ratatouille-provenzal-clasica-receta-mediterranea\/"},"modified":"2026-06-01T22:23:07","modified_gmt":"2026-06-02T02:23:07","slug":"provencal-ratatouille-classic-mediterranean-recipe-video","status":"publish","type":"post","link":"https:\/\/enrilemoine.com\/en\/2026\/05\/12\/provencal-ratatouille-classic-mediterranean-recipe-video\/","title":{"rendered":"Proven\u00e7al Ratatouille \u2014 Classic Mediterranean Recipe + VIDEO"},"content":{"rendered":"\n
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Ratatouille is the most iconic summer vegetable stew from the French Provence: eggplant, zucchini, peppers, and tomatoes slow-cooked in olive oil with garlic, onions, and classic Mediterranean herbs. The result is a colorful, flavorful, gluten-free and vegan dish that is surprisingly versatile.<\/p>\n\n\n\n

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It can be served hot, warm, or cold, as a first course, side dish, or main course. And if there are leftovers, they are perfect for making omelets and frittatas<\/em>.<\/p>\n\n\n

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As a member of the\u00a0Amazon Affiliate Program<\/a>\u00a0and other affiliate programs, I receive compensation for products sold through the affiliate links in this post at no cost to the buyer.<\/em><\/em><\/p>\n\n<\/div>\n\n\n

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  1. Ratatouille: from the garden to the table<\/a>
  2. Ingredients<\/a>
  3. How to make Proven\u00e7al ratatouille<\/a>
  4. FAQs<\/a>
  5. More recipes you will love<\/a>
  6. Proven\u00e7al Ratatouille \u2014 Classic Mediterranean Recipe<\/a><\/ol>\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t<\/div><\/div>\n\n\n\n
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    Ratatouille: from the garden to the table<\/em><\/em><\/h2>\n\n\n\n

    I started making ratatouille when I lived in Southern California. I had a purpose: to make the most of the eggplant, tomatoes, zucchini, and fresh herbs from my small but prolific kitchen garden<\/a>.<\/em><\/p>\n\n\n\n

    Beyond the classic Proven\u00e7al combination of vegetables and herbs: rosemary, thyme, bay leaves, and basil, what makes this ratatouille truly special is the syrup it is served with.<\/em><\/p>\n\n\n\n

    It is made from the liquid that drains from the cooked vegetables once they are strained. After straining, the liquid is simmered over low heat until it forms a delicate syrup that gives this ratatouille its depth of flavor.<\/em><\/p>\n\n\n\n

    I owe this trick to<\/em> Vegetable<\/em>s<\/a>, one of the cookbooks in<\/em> The Good Cook Techniques & Recipes Series<\/em>, published by Time-Life. I have treasured it since I was 19 years old, a journalism student who learned English precisely so I could read my first cookbooks.<\/em><\/p>\n\n\n\n

    Bon app\u00e9tit!<\/em><\/p>\n\n\n\n

    Enri<\/strong><\/em><\/p>\n\n<\/div>\n\n

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    Ingredients<\/h2>\n\n\n\n
    \"A<\/figure>\n\n\n\n

    To make this ratatouille you will need:<\/p>\n\n\n\n