Ratatouille Nicoise

Ratatouille Nicoise

This combination of simple vegetables, was originally prepared by the poorer French farmers near Nice, with fresh summer vegetables tossed in vinegar and oil.

Although there is no precise recipe, eggplant and zucchini are always used in this dish.

There are many different versions of Ratatouille, but here we have a basic and simple one for you to try. I found it really satisfying and rewarding to go out and pick everything from my garden, except the red onion which came from a neighbour’s garden.



  • 2 small eggplants
  • 1 small red onion
  • 1 red capsicum
  • 1 medium zucchini
  • 3 tomatoes, plus a few cherry tomatoes
  • 4 tblsp olive oil
  • Salt and pepper to taste
  • 2 cloves crushed garlic
  • Pinch of herbs de Provence
  • 2 tblsp red wine vinegar
  • 4 or 5 sprigs of fresh basil
Ratatouille Nicoise
Ada Barnett: Farmer at Art
Tested by Ada Barnett in the kitchen of Jeanne d’Moore (Moora, WA)

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