Julia Child's Traditional French Ratatouille
 If you click on my affiliates/advertisers’ links, I will receive a tiny commission. I only advertise products that I believe in. Marta November 12, 2017 Last updated on October 3, 2024 Marta November 12, 2017 Last updated on October 3, 2024 Ratatouille is one of the most famous French dishes. The stew is made of fresh vegetables: zucchini, aubergine, tomatoes, onions and peppers. The name of the stew comes from verb “touiller” which means “to stir up”. The dish was already mentioned in the 18th century. There are many methods of preparation of this dish, I was lucky that I have found the perfect recipe already when I tried to cook this dish the first time. The recipe below comes from the best book about french cooking “The Mastering of French Cooking” from Julia Child. This recipe is for those of you who like cooking and don’t mind spending some time in the kitchen to prepare something that tastes just perfect. I was really excited to surprise my husband with this dish – who was actually not too amused when he has heard what I have prepared for him. He said that he doesn’t like ratatouille much, so I was very curious what he will say about stew that I have prepared. It was the best ratatouille that he has ever eaten in his life. I was so relieved. The ratatouille he has eaten before had a lot of liquid, which is a sign that it was prepared in the wrong way. The most important thing, while cooking this dish is to fry the vegetables separately. It might take a while, but trust me on this – its worth it. If you want to avoid having vegetable soup instead of the traditional ratatouille you really need to follow Julia Childs instructions. In French cooking there are no shortcuts! Good food simply takes time. I hope you will enjoy this recipe as much as we did. If that was your first time cooking ratatouille I am pretty sure you will not be searching for another recipe for the rest of your life. Julia Child's Ratatoulle No ratings yet Servings 6 people INGREDIENTS 250 g aubergine250 g zucchini2 onions finly sliced2 peppers sliced2 garlic cloves500 g tomatoes3 tbl parsleyolive oilsalt & pepper 250 g aubergine 250 g zucchini 2 onions finly sliced 2 peppers sliced 2 garlic cloves 500 g tomatoes 3 tbl parsley olive oil salt & pepper INSTRUCTIONS Peel aubergine and cut it into 1cm thick, 8cm long and 2,5cm wide slices. Cut zucchini the same way.Place vegetable in a bowl and toss with salt. Let it stand for 30 minutes. After this dry each slice seperatly.Fry aubergines and zuchini in hot olive oil one layer at a time. Each side for about 1 minute. Place the slices in a side dish.In the same frying pan fry onions with peppers for 10 minutes on a low heat in olive oil. The vegetables should be tender but not borwn. Add garlic, salt and pepper to taste.Slice tomatoes into 1 cm strips. Lay them over the onions and peppers, season with salt and pepper. Cover the frying pan and cook for about 5 minutes on low heat. Uncover, turn the heat up and wait until all juice evaporates.Take 1/3 of tomato-onion mixture and place it in a casserole. Sprinkle 1 tbl of parslay over it. Arrange half of the aubergines and zucchinis over it and half of the remaining tomatos. Cover with 1 tbl of parsley. Put the rest of aubergines and zucchini and finish with tomatos and parsley.Cover the casserole and simmer over low heat for 10 minutes. Uncover and cook on medium heat for another 15 minutes or untile the remaning juices evaporate.Be careful about the heat. You dont want the veggetables to scorch at this point!Serve warm or cold. Peel aubergine and cut it into 1cm thick, 8cm long and 2,5cm wide slices. Cut zucchini the same way. Peel aubergine and cut it into 1cm thick, 8cm long and 2,5cm wide slices. Cut zucchini the same way. Place vegetable in a bowl and toss with salt. Let it stand for 30 minutes. After this dry each slice seperatly. Place vegetable in a bowl and toss with salt. Let it stand for 30 minutes. After this dry each slice seperatly. Fry aubergines and zuchini in hot olive oil one layer at a time. Each side for about 1 minute. Place the slices in a side dish. Fry aubergines and zuchini in hot olive oil one layer at a time. Each side for about 1 minute. Place the slices in a side dish. In the same frying pan fry onions with peppers for 10 minutes on a low heat in olive oil. The vegetables should be tender but not borwn. Add garlic, salt and pepper to taste. In the same frying pan fry onions with peppers for 10 minutes on a low heat in olive oil. The vegetables should be tender but not borwn. Add garlic, salt and pepper to taste. Slice tomatoes into 1 cm strips. Lay them over the onions and peppers, season with salt and pepper. Cover the frying pan and cook for about 5 minutes on low heat. Uncover, turn the heat up and wait until all juice evaporates. Slice tomatoes into 1 cm strips. Lay them over the onions and peppers, season with salt and pepper. Cover the frying pan and cook for about 5 minutes on low heat. Uncover, turn the heat up and wait until all juice evaporates. Take 1/3 of tomato-onion mixture and place it in a casserole. Sprinkle 1 tbl of parslay over it. Arrange half of the aubergines and zucchinis over it and half of the remaining tomatos. Cover with 1 tbl of parsley. Put the rest of aubergines and zucchini and finish with tomatos and parsley. Take 1/3 of tomato-onion mixture and place it in a casserole. Sprinkle 1 tbl of parslay over it. Arrange half of the aubergines and zucchinis over it and half of the remaining tomatos. Cover with 1 tbl of parsley. Put the rest of aubergines and zucchini and finish with tomatos and parsley. Cover the casserole and simmer over low heat for 10 minutes. Uncover and cook on medium heat for another 15 minutes or untile the remaning juices evaporate. Cover the casserole and simmer over low heat for 10 minutes. Uncover and cook on medium heat for another 15 minutes or untile the remaning juices evaporate. Be careful about the heat. You dont want the veggetables to scorch at this point! Be careful about the heat. You dont want the veggetables to scorch at this point! Serve warm or cold. Serve warm or cold. Get Potato Salad Video Guide! Signup to my newsletter and get my Potato Salad Video Guide that includes: 3 emails with 3 videos with my potato salad tips and tricksPotato Salad Cookbook PDF with 6 regional potato salad recipes from Germany 3 emails with 3 videos with my potato salad tips and tricks Potato Salad Cookbook PDF with 6 regional potato salad recipes from Germany LATEST BLOG POSTS ABOUT ME Marta Kieser is a food guide and blogger who lives in Frankfurt with her husband and 1-year-old son. Apart from food guiding, she loves cooking, having guests over, swimming, hiking, and running.