The Mouth Watering Ratatouille from Nicole, La Petite Maison à Nices

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Recipe for Ratatouille

La Petite Maison always have been one of my favourite restaurants; always liked Nicole- the figure of the place- and her strong personality.

 I ve been there since the age of 16, we have been celebrating there so many birthdays, events; always dancing on the table, spraying champagne all around... So many good memories!

At its beginnings and for a few years only, the restaurant was a local and confidential address. Success has lead to extensions, with restaurants the world over. Even if somehow it has lost a little of its original authenticity, the recipes of Nicole still remain fantastic.

The ratatouille recipe is our favourite!

6 trombetta courgettes

3 aubergines

3 peppers (red, yellow and green)

5 white onions

3 garlic cloves

8 tomatoes

1 bouquet of garnishes

4 tablespoons of olive oil

salt and pepper to taste

Wash the vegetables.

Peel the onions.

Cut the courgettes, aubergines, the peppers and the onions into small to medium sized pieces.

Put into a large baking dish so that you can mix them together.

Add the garlic cloves in whole, the garnishes, olive oil and the salt.

Put the oven (or into a covered pan on the stove will do) on to 180°C (thermostat 6) for around 1 hour 30 mins and turn regularly.

At this time peel, seed and cut the tomatoes into small pieces.

Then add the tomatoes to the vegetables with a drizzle of olive oil. Leave cooking for another 30 mins and stir from time to time.

This recipe can be eaten hot or lukewarm. It can also be eaten cold up to three to four day after (at its best after one day).

When serving sprinkle a garnish with finely cut basil .

LA petite Maison

11 Rue Saint-François de Paule, 06000 Nice, France

A la Table de Nicoles, édition Gilletta