Use That Braiser for....Ratatouille!

The Le Creuset Braiser is great for Ratatouille.

The Le Creuset Braiser is great for Ratatouille.

Read on for a great ratatouille recipe for the braiser
(or any large 
wide, shallow pan).

You know what a nut I am about the braising pan, but it’s summer, so you’d be right to wonder if this big kitchen buddy—perfect for meaty roasts and stews— is collecting dust during summer.

Not at all. I’ve been totally calling on this guy to make ratatouille. Below is my recipe, but first, a few questions you just might have:

What is a braiser? 
How do you serve ratatouille
Where can I find more great recipes for my braiser.

All are excellent questions. Now, on to the recipe:

Chez Bonne Femme’s Ratatouille 
If you don’t own a braiser, you can still make this recipe. Just use a large, deep skillet or a Dutch oven.

6 tablespoons extra-virgin olive oil
2 medium-size onions, thinly sliced
2 red bell peppers, cored and cut into 1-inch chunks
4 garlic cloves, minced
Salt and freshly ground black pepper to taste
5 medium-size tomatoes (about 1 pound), cored, seeded, and chopped
1 teaspoon dried herbes de Provence, crushed
1 medium eggplant (about 1 pound), cut into1-inch cubes
1 medium-size zucchini, cut into 2.5 x 1/2-inch strips

One of my favorite was to serve ratatouille. Find more in this post.

One of my favorite was to serve ratatouille—with couscous salad, oeufs-mayo, and a couple crackers with French cheese. Find other ways to serve ratatouille.

1. In a 3 1/2-quart or 5 -quart braising pan, heat 2 tablespoons of the oil over medium/low heat. Add the onions and cook, stirring occasionally, until tender and starting to turn golden, 15 to 20 minutes. Add the bell peppers, garlic, and salt and pepper and cook, stirring occasionally, until the peppers soften a bit, about 10 minutes. Add the tomatoes and herbes de Provence. Increase the heat and bring the mixture to a boil; return the heat to medium-low and cook, stirring occasionally, for 15 minutes more.

2. Meanwhile, heat 3 tablespoons oil in a 12-inch skillet over medium heat. Add the eggplant and cook, stirring, for 8 minutes. Add the zucchini and the remaining 1 tablespoon oil. Cook, stirring occasionally, until the eggplant and zucchini are crisp-tender, about 5 minutes. Season with salt and pepper.

3. Add the eggplant and zucchini to the tomato mixture in the braiser and simmer gently until the liquid is reduced to a tablespoon or two, 5 to 10 minutes. Check the seasoning, adding more salt and pepper if needed.

4. Serve warm or at room temperature. Or, chill overnight and bring to room temperature to serve. Serves 6.

The Le Creuset Braiser. Love this thing.

The Le Creuset Braiser. Love this thing.

Check out these related products from Amazon—shopping through these links helps support this site, without costing you any more money whatsoever. Thanks for your consideration!
The Le Creuset 3 1/2-quart braiser (Great for cooking for 4 to 6.)
Le Creuset Signature Enameled Cast-Iron 5-Quart Round Braiser, Cherry (Great for cooking for 6 or more.)
The Bonne Femme Cookbook: Simple, Splendid Food That French Women Cook Every Day
The Braiser Cookbook: 22 irresistible recipes created just for your braiser-great for Le Creuset, Lodge, All-Clad, Staub, Tromantina, and all other braiser pans.

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13 comments to Use That Braiser for….Ratatouille!

  • Nancy

    Wini,, you reference a bouquet garni in the instructions, but I don’t see it in the ingredients. Could you please clarify? Thanks!

    • Wini

      Good heavens. I need an editor! Thanks for catching that. I decided to use herbes de provence instead of a bouquet garni. I love a bouquet garni, but I wanted to streamline the recipe a bit….it’s summer, after all! Thanks. I’m fixing that.

  • Our braiser does not have a lid. Can we make the recipe keeping the flame low? Beth

    • Wini

      Yes! At this point, you just want to get everything cooked and melded, so low heat, along with watching it closely and stirring it, should do the trick. Great question, Beth. Thanks.

  • Nancy LoBalbo

    So you already know I adore your Bonne Femme cooking but I must tell you that your Ratatouille recipe is a mainstay in our house during the summer! Nothing like all the fresh vegetables from our local Farmer’s Market cooked up in my Le Creuset brazier. I only make 2 small changes: 1) I add 1/2 lb sliced fresh mushrooms to the tomatoes while they are coorking and 2) instead of 1 med. eggplant I use 2 to 3 small italian eggplants (I feel the flavor is a bit milder, as sometimes the regular eggplant can be overwhelming)
    Bravo Winie! Love cooking with Bonne Femme

    • Wini

      Great additions–thanks so much for the nice comments on the book. I’m glad you like my version–I’ve been enjoying it for about 3 days now myself!

  • I love my Le Creuset braiser ! My Mother gave it to me probably 25 years ago and it is certainly a staple of my kitchen… and now, I am going to try your ratatouille !

  • Mohamed Elwardany

    Do you salt and squeeze the eggplant before you cube them or is that not necessary fpr this dish?

  • We still have both oregano and basil in the garden. can either of these (or both) be used as a substitute or along with the herbs de provence?

  • ToujoursMax

    I am looking for a marinated chicken recipe to serve with ratatouille. We have some vegetarians and meat eaters coming for dinner so I can’t mix the chicken into the veggies as some recipes suggest. Can you recommend a marinade?

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