Ratatouille Recipe

There is nothing hard about Ratatouille. This dish was originally cooked by peasants. The proletarians like their food simple, hearty and tasty. Just trust me as I am one of their kind. As a result, I don’t think that there is an ultimate recipe for it. I’ll just share what worked for me.

In ratatouille the devil is in the sauce and everyone needs to find their own balance in terms of the amount of it needed in the dish as well as the accent of sauce’s taste notes.

Veggies by themselves will produce a lot of juice and for some this is enough. Some cooks like heavy tomato rich sauce. Some put a lot of gooey cheeses like mozzarella.

I love big tits and bold tastes. Hence, I used a combination of  anchovies, shallots, goat cheese and baked garlic in my white wine based sauce.


Prep Time: 30
Cook Time: 1 hr
Yields: 4

Tools and Devices

  • A baking pan. Oval or round. Ceramic or glass are traditional choices but I've seen cast iron skillet used for the purpose as well.
  • Oven
  • Very sharp knife
  • Mandolin (optional)
  • Cheese grater (fine)
  • Immersion blender
  • Parchment paper


  • Yellow zucchini
  • Green zucchini
  • Garlic - 2 full bulbs
  • Tomatoes - 5-6
  • Thin Egg Plant (looks more aesthetic. Otherwise cut a thick one in half)
  • Red Bell Pepper
  • Yellow Bell Pepper
  • Onions (I didn't use them because my ladies hate baked onions)
  • Salt
  • White Wine - 350 ml
  • Anchovies - 7-8 pieces
  • Basil Leaves - 6-8
  • Olive Oil
  • Good quality Salt
  • Good quality black pepper
  • Thyme leaves - a few. Up to your taste.
  • Shallots - 2
  • Goat Cheese - enough for it to give the sauce a kink in flavor. Up to you how strong you want it to be pronounced.
  • Parmesan Cheese


  • Wrap both garlic in foil, add olive oil, salt and pepper and bake at 400F for 25 minutes..
  • Peel and cut shallots
  • Preheat the oven to 400 F.
  • About 5 minutes before garlic is ready combine shallots, thyme and wine in a pot and start cooking. Not crazy boiling but cooking well.
  • Mix garlic and anchovies. (Squeeze out the eatable part from garlic's peel) .
  • Cut few tomatoes and roast them with fresh thyme, few garlic cloves, pepper
  • Add to the sauce and simmer for additional 5 - 10 mins.
  • While the sauce is cooking - cut the veggies in very thin slices - 2 millimeters at most but not see through either.
  • Cut peppers in halves
  • Place cut vegetables in separate containers and line them up around your cooking dish in the order you are planning to layer them.
  • I used a knife because I love cutting but for efficiency purposes a good mandolin can be useful.
  • When the sauce is ready - pour it into a cylinder shaped container and using immersion blender mix well together with roasted tomatoes.
  • Start adding goat cheese to the mix to add it additional flavor, salt and pepper to taste.
  • Pour some sauce into the bottom of the cooking dish.
  • Apply a gentle layer of grated cheese
  • Start layering vegetables against the wall and continue doing it all around in a continuous chain until it comes to the center of the dish.  There are different designs of layering to choose from. I like them in a tight, continuous chain. Some like them layered in separate circles. Some like them more spacious. There is no "correct" pattern - make it aesthetically pleasant to you.
  • In a given example I layered the following sequence - green zucchini, yellow pepper, purple eggplant, tomato, yellow zucchini, red pepper. That sequence made the color scheme more appealing to my eye.
  • Once done layering - pour the sauce on top of the layers - let it fill 3/4 of the vegetables depth or so.
  • Put another layer of cheese if you want.
  • Throw in some basil leaves, hand torn.
  • Put a piece of parchment paper on top of the dish with a hole cut out in the center. Don't press it in.
  • Place your dish on a metal tray to contain occasional leakage while cooking.
  • Cook for an hour.
  • Serve hot.

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