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Classic Ratatouille (Jacques Pépin)

Classic Ratatouille (Jacques Pépin)

This week, IHCC is celebrating magnificent French food with the theme C'est Magnifique!


The French cuisine can be quite challenging to an untrained home-cook like moi (me in French). So, for my little, humble celebration, I've chosen Chef Jacques Pépin's Classic Ratatouille.

A note by the Chef himself: Ratatouille is the epitome of Provençal vegetable stews. The vegetables are sautéed individually in oil before being stewed so they keep their shape and texture..... Ratatouille is excellent reheated, and it is superb cold as an hors d’oeuvre topped with small black olives and olive oil.

Recipe adapted from Jacques Pépin from Essential Pépin.

(Serves 2) 

About 1/2 cup olive oil
1 medium eggplant, cut into 1-inch cubes
1 medium Japanese cucumber, cut into 1-inch cubes
2 small red onions, cut into 1-inch cubes
1 medium green bell pepper, cut into 1-inch squares
1 medium red bell pepper, cut into 1-inch squares
5 ripe tomatoes, coarsely cubed
4 garlic cloves, crushed and very finely chopped
1/2 cup homemade chicken stock

How to:

Note: For detailed directions, please refer Chef Jacques Pépin’s recipe in the link provided above.

1. Heat oil in a large frying pan and sauté the eggplant cubes until browned, remove and transfer to a deep pot. Do the same to the rest of the vegetables except tomatoes.

2. Add tomatoes, garlic, and water to the pot and bring to a boil over medium heat. Reduce the heat to low, cover, and cook for about 30 minutes.

3. Remove the cover, increase the heat to medium, and cook for another 20 minutes to reduce some of the liquid; stir once in a while to prevent scorching. Let the ratatouille rest for at least 30 minutes before serving.

Served cold with spaghetti tossed in
extra virgin olive oil and mixed herbs.

Lunch is served!

I keep the leftovers in a casserole dish in the fridge. The next morning, I beat two eggs, add a dash of salt and pepper, and pour it into the casserole dish. Then, I top with homemade breadcrumbs and grated Cheddar cheese. Finally, I bake it at 190°C for about 45 minutes until the top becomes golden brown.

And, this Baked Ratatouille & Spaghetti becomes my lunch that I pack to work. :)

Enjoying my packed home-cooked lunch at work.

So pretty!

I'm linking this post with I Heart Cooking Clubs (IHCC) for this week's theme, C'est Magnifique!


  1. I like the multiple ways you are serving this dish. Brilliant! I love the rainbow color of the vegetables. Very pleasing to the eye.

  2. Hi Joyce,
    Yay, we both made ratatouille! Though I made his version of cooking everything in the pot without sauteing the veggies first. A smart and delicious idea to bake the leftovers into a completely new dish!

  3. Ratatouille is such a classic provencal dish and so very pretty. I love that you served it cold over the pasta but I really love it best baked with the spaghetti. Such a fun dish! I bet it really made for an extra special lunch:) Love your choice!

  4. What tasty food it all looks! Brava for taking that beautiful dish to work too!

  5. C'est Magnifique! Looks delicious and glad we met through IHCC!

  6. I love Ratatouille and adore how you baked it with the spaghetti. What a great lunch! ;-)