NiaHere is my fave french vegetable cuisine. It was not so easy to find vegetable cuisine that both of us like (RV does not like so much vegetable), while I do not know so much french vegetable recipe. Thanks God, I bought Periplus French Recipe book in Jakarta before departing to French. And I think you should try this recipe to accompany your beef  steak!

Voici la recette!ingredients


  • 1 eggplant (slice thin)
  • 1 zucchini (slice thin)
  • 1/4 cup of olive oil
  • 1 onion (chopped)
  • 2 garlic (chopped)
  • 1 tea sp of pepper
  • 1 tea sp of sugar
  • 1 table sp of framboise vinegar*
  • 2 tomate (peel of the skin & dicard the seed, then chooped)
  • 1/4 cup of dry white wine
  • 1/4 parmesan (grated)

How to cook:

  • wash chopped eggplant & zucchini, pour some salt, add some water and leave them for 30 minutes (to prefrent wokbitterness). Take out the water then rinse.
  • fried onion until it has golden color, add garlic, eggplant, zucchini until they have golden color (to use less oil, you can grill the eggplant and zucchini separetly , then you can add them in the same time of adding tomatoes ).
  • Add tomato, sugar, vinegar and white wine. Cook in a closed wok for 30 minutes. (Stir once in a while)
  • Pour grated parmesan before serving

Serving for 2 people, served while warm.

Served as side dish of beef steak.ratatouille

*originally red wine vinegar



2 responses to “Ratatouille

  1. Yesterday I tried to mix ratatouille as the side dish of semoulina and marguez. the result is marvelous!

  2. perhaps you think i’m not so objective , because it’s my wife cooking for me , or perhaps i just fall in love with the chef , but it was one other great meal , the ratatouille was so good , unbelievable , the big difference is about the white wine inside , you should try like this … and the legume was better cooked the second time she tried the recipe than the first time.

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