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Not exactly the traditional dish but delightful, with a small homage to the animated movie of the same name. If a rat can cook, then so can anyone.
Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Course Dinner, Side Dish
Cuisine French
Servings 4 people


  • 1 Medium frying pan
  • 1 Casserole or ovenproof dish
  • 1 Mandolin optional, you can always use a knife


  • 1 whole red capsicum halved with seeds and ribs removed
  • 1/2 whole yellow or orange capsicum seeds and ribs removed
  • 2 tbsps olive oil extra virgin
  • 2 cloves garlic crushed
  • 1/2 whole brown onion medium finely diced
  • 3 whole tomatoes chopped
  • 2 sprigs thyme
  • 2 sprigs flat-leaf parsley
  • 1/2 whole bay leaf
  • salt to taste
  • 1 whole zucchini thinly sliced
  • 1 whole squash thinly sliced
  • 1 whole eggplant thinly sliced
  • 3 whole tomatoes thinly sliced
  • 1/2 tsp garlic minced
  • 2 tsp olive oil
  • 1/8 tsp thyme leaves
  • salt
  • black pepper freshly ground


  • Assorted fresh herbs thyme flowers, chervil, thyme
  • salt
  • black pepper freshly ground
  • 1/2 tsp garlic minced
  • 1 tsp olive oil extra virgin
  • 1 tsp vinegar balsamic


Piperade (sauce)

  • Preheat oven to 230 °C (450 °F).
  • Place capsicum halves on a tray lined with baking paper skin side up. Put the tray in the oven and roast until the skin loosens, Approx. 15 minutes.
    1 whole red capsicum, 1/2 whole yellow or orange capsicum
  • Combine oil, garlic, and onion in a medium frying pan over low heat until very soft but not browned. (Approx. 8 minutes.)
    2 tbsps olive oil, 2 cloves garlic, 1/2 whole brown onion
  • Add tomatoes, thyme, parsley, and bay leaf to the pan. Simmer over low heat until very soft and very little liquid remains. (Approx. 8 minutes.)
    3 whole tomatoes, 2 sprigs thyme, 2 sprigs flat-leaf parsley, 1/2 whole bay leaf
  • Remove the capsicum from the oven and set aside until they are cool enough to handle. Then, peel and chop the roasted capsicum finely.
  • Add roasted and skinless capsicum and simmer to soften. Season to taste with salt, and remove the bay leaf.
  • Puree in a blender or use a stab mixer. Reserve a tablespoon of the Piperade for garnishing and spread the remainder evenly over the bottom of the casserole or ovenproof dish.

Main dish

  • Preheat the oven to 130 °C (275 °F).
  • Thinly slice the zucchini, yellow squash, eggplant, and tomatoes (Advice: use a mandolin).
    1 whole zucchini, 1 whole squash, 1 whole eggplant, 3 whole tomatoes
  • Arrange a strip of alternating slices of vegetables over the Piperade, overlapping so that 2 mm of each slice is exposed. Rinse and repeat until the dish is filled. Keep in mind you may have some left over.
  • Mix garlic, oil, and thyme leaves in a bowl and season with salt and pepper to taste. Spread over vegetables. Cover with baking paper.
    1/2 tsp garlic, 2 tsp olive oil, 1/8 tsp thyme, salt, black pepper
  • Bake until vegetables are tender when tested with a fork, (Approx. 2 hours.) Then uncover and bake for another 30 minutes.


  • Combine 1 tablespoon of the reserved Piperade, olive oil, vinegar, herbs, and salt and pepper to taste in a bowl.
    Assorted fresh herbs, salt, black pepper, 1/2 tsp garlic, 1 tsp olive oil, 1 tsp vinegar, 1 whole red capsicum


  • Serve hot and drizzle vinaigrette around the plate.
    2 tbsps olive oil
Keyword Ratatouille
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