Ratatouille
An authentic vegetarian recipe from Puducherry, India
Cook Time
45 mins
Servings
4 servings
Difficulty
MediumCategory
VegetarianIngredients
For 4 servings
250g Eggplant (brinjal), diced
200g Zucchini, diced
150g Red bell pepper, diced
150g Yellow bell pepper, diced
300g Tomatoes, chopped
150g Onion, finely chopped
5piece Garlic cloves, minced
4piece Fresh thyme sprigs
20g Fresh basil leaves
2piece Bay leaves
60ml Olive oil
4g Black pepper, freshly ground
8g Salt
13 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Salt the diced eggplant and let it sit in a colander for 15 minutes to draw out moisture and bitterness. Pat dry with paper towels.
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Heat 2 tablespoons of olive oil in a wide, heavy-bottomed pan over medium-high heat. Sauté the eggplant in batches until golden brown on all sides, about 5 minutes. Remove and set aside.
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In the same pan, add another tablespoon of olive oil. Sauté the zucchini until lightly golden, about 3 minutes. Remove and set aside.
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Add the remaining olive oil to the pan. Sauté the red and yellow bell peppers for 4 minutes until slightly softened. Remove and set aside.
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In the same pan, cook the chopped onion over medium heat for 6–8 minutes until soft and translucent. Add minced garlic and cook for 1 minute.
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Add the chopped tomatoes, bay leaves, and thyme sprigs. Cook on medium heat for 10 minutes, stirring occasionally, until the tomatoes break down into a thick sauce.
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Return all the sautéed vegetables to the pan. Stir gently to combine with the tomato base.
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Season with salt and freshly ground black pepper. Cover and simmer on low heat for 15 minutes, stirring occasionally, until all vegetables are tender but still hold their shape.
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Remove bay leaves and thyme sprigs. Tear fresh basil leaves and stir them in just before serving.
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Serve warm or at room temperature as a side dish, with crusty bread, or over steamed rice — reflecting Puducherry's French culinary heritage.
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Chef's Tips
Sautéing each vegetable separately before combining ensures they retain their individual texture and colour rather than turning into a mushy stew.
Salting the eggplant before cooking removes bitterness and prevents it from absorbing too much oil.
Ratatouille tastes better the next day as the flavours meld; make it ahead and reheat gently.
This dish reflects Puducherry's unique French colonial culinary heritage, where Provençal recipes were adapted using locally available vegetables.
About This Dish
Ratatouille is a traditional vegetarian dish from Puducherry, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Sautéing each vegetable separately before combining ensures they retain their individual texture and colour rather than turning into a mushy stew. - Salting the eggplant before cooking removes bitterness and prevents it from absorbing too much oil. - Ratatouille tastes better the next day as the flavours meld; make it ahead and reheat gently. - This dish reflects Puducherry's unique French colonial culinary heritage, where Provençal recipes were adapted using locally available vegetables.
Category
Vegetarian
Cook Time
45 mins
Servings
4 servings
Difficulty
Medium