Always vegetarian, often vegan


The idea was to make ratatouille and photograph it. We made the pan you see in the photo. Then we looked on instagram and saw the most beautiful pictures. Beautiful aubergine, onion, bell pepper and zucchini strips laid in a spiral in a tomato sauce. We tried it too. It failed! And it failed again! Then we looked at each other and we said. Apparently this way of cooking doesn't suit us, let's just put the pan ratatouille in the picture. No sooner said than done. But however it is served, it remains delicious, both in the pan and in spiral form. (because of course we tasted it, our failed copy.)


We couldn't resist, old-fashioned ratatouille with eggplant, zucchini and peppers. If you've been on holiday in France, you must have eaten this vegetable stew once. Delicious with herbes de provence.
Voorbereiding 15 minutes
Bereiding 40 minutes
Totale tijd 55 minutes
Course: Mains
Cuisine: French
Keyword: eggplant, herbes de provence, red bell pepper, red wine, zucchini
Porties: 4


  • 1 medium zucchini
  • 1 medium eggplant
  • 1 red bell pepper
  • 1 red onion
  • 2 cloves of garlic (optional)
  • 400 ml diced tomatoes
  • 1 glass red wine
  • 1 tbsp Herbes de provence
  • olive oil, pepper, salt


  • Saute the chopped onion in the olive oil. After a few minutes, add the finely chopped garlic. Let it simmer gently.
  • Now add the diced eggplant and let it simmer.
  • Now add the chopped red bell pepper and let it simmer.
  • After a few minutes, add the diced tomatoes and red wine and bring the sauce to a boil.
  • After about 15 minutes the vegetables will be almost done. Now add the diced zucchini.
  • Add the Herbes de Provence and season with salt and pepper.
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