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Ratatouille is the recipe that the Provençaux had found to feast on summer vegetables all year round. There are eggplants, zucchini, red peppers, garlic, onions and tomatoes. They are slowly cooked with olive oil to obtain this delicious vegetable stew. You can use the ratatouille cold on a toast, or hot to accompany fish, chicken, pork or eggs.

Ingredients: eggplant, pourgettes, red peppers, tomatoes, garlic, onions, salt, sugar, black pepper, bay leaf, olive oil.



Traditional ratatouille 630 g net

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